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Summer Puddings

ingredients

serves 6
vegetable oil or butter, for greasing
6 - 8 thin slices white bread, crusts removed
175 g (6 oz) 3/4 cup caster (superfine) sugar
300 ml (1/2 pint) 1 1/4 cups water
225 g (8 oz) 2 cups strawberries
500 g (1 lb 2 oz) 2 1/2 cups raspberries
175 g (6 oz) 1 1/4 cups black and/or redcurrants
175 g (6 oz) 3/4 cup blackberries or loganberries
mint sprigs, to decorate
pouring cream, to serve

method

1. Grease six 150 ml (1/4 pint) 2/3 cup moulds (molds) with butter or oil.

2. Line the moulds (molds) with the bread, cutting it so it fits snugly.

3. Place the sugar in a saucepan with the water and heat gently, stirring frequently until dissolved, then bring to the boil and boil for 2 minutes.

4. Reserve 6 large strawberries for decoration. Add half the raspberries and the rest of the fruits to the syrup, cutting the strawberries in half if large, and simmer gently for a few minutes, until
beginning to soften but still retaining their shape.

5. Spoon the fruits and some of the liquid into moulds (molds). Cover with more slices of bread. Spoon a little juice around the sides of the moulds (molds) so the bread is well soaked. Cover with a saucer and a heavy weight, leave to cool, then chill thoroughly, preferably overnight.

6. Process the remaining raspberries in a food processor or blender, or press through a non-metallic strainer. Add enough of the liquid from the fruits to give a coating consistency.

7. Turn on to serving plates and spoon the raspberry sauce over. Decorate with the mint sprigs and reserved strawberries and serve with cream.

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