1/2 cup (100 g) 4 oz sugar
6 large slices of stale bread
750 g (1 1/2 lb) soft summer fruit
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1/2 an egg white
1/2 cup + 1 tsp (75 g) icing sugar (confectioners sugar), sifted
vanilla flavouring
6 large slices of stale bread
750 g (1 1/2 lb) soft summer fruit
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1/2 an egg white
1/2 cup + 1 tsp (75 g) icing sugar (confectioners sugar), sifted
vanilla flavouring
method
reat English classic. Use good quality bread for a Summer Pudding and serve it very cold with lots of thick fresh cream.
use either raspberries, strawberries, stoned cherries, blackcurrants or red currants, or a mixture
1. Remove the crusts from the bread. Cut slices into neat fingers.
2. Put the sugar and 75 ml (5 tbsp) water into a pan and heat slowly, stirring, until the sugar dissolves. Add the fruit and simmer gently for about 7 - 10 minutes. (Gooseberries and blackcurrants may take a few minutes longer.)
3. Line the base and sides of a 1 -litre (2-pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in the rest of the fruit mixture and top with the remaining bread fingers.
4. Cover with a saucer or plate. Put a heavy weight on top. Refrigerate or leave in a cold pantry overnight.
5. To make the Chantilly Cream, whip the fresh cream until softly stiff. In another bowl, whisk the egg white until stiff and fold into the fresh cream with the icing sugar and a few drops of vanilla flavouring. Chill well until required.
6. Turn the pudding out on to a plate and serve with the Chantilly Cream. Decorate with fresh fruit.
use either raspberries, strawberries, stoned cherries, blackcurrants or red currants, or a mixture
1. Remove the crusts from the bread. Cut slices into neat fingers.
2. Put the sugar and 75 ml (5 tbsp) water into a pan and heat slowly, stirring, until the sugar dissolves. Add the fruit and simmer gently for about 7 - 10 minutes. (Gooseberries and blackcurrants may take a few minutes longer.)
3. Line the base and sides of a 1 -litre (2-pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in the rest of the fruit mixture and top with the remaining bread fingers.
4. Cover with a saucer or plate. Put a heavy weight on top. Refrigerate or leave in a cold pantry overnight.
5. To make the Chantilly Cream, whip the fresh cream until softly stiff. In another bowl, whisk the egg white until stiff and fold into the fresh cream with the icing sugar and a few drops of vanilla flavouring. Chill well until required.
6. Turn the pudding out on to a plate and serve with the Chantilly Cream. Decorate with fresh fruit.
serving amount
serves 4-6
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