Summer puddings

1 servings

Ingredients

Quantity Ingredient
180 grams Blackcurrants
Redcurrants
Blueberries/bilberries
small Strawberries
Raspberries
Cherries
4 tablespoons Caster sugar; up to 6
½ Lemon
1 large Loaf stone ground wholemeal bread
Mint leaves
Icing sugar
Pouring cream; to serve

Directions

Reserve a few attractive little bunches of the berries to decorate the puddings. Strip stalks and hulls from all fruits. Stone cherries. Place all fruits in a pan with 4 tablespoons of sugar. Pool zest from lemon in large pieces with a sharp knife and add to pan. Heat gently, only until juices flow. Remove from heat. Check sweetness and add more sugar if necessary.

Set a colander over a bowl to collect juices. Pour fruit into colander.

Remove lemon zest. Trim the crusts from loaf and slice quite thinly. Cut out 4 bread circles to fit bases of 4 individual pudding tins. Cut strips of bread long enough to line up the sides of the tin with about 1/2cm to spare

Soak bread in deep red fruit syrup. Line tins by putting the circle in first and then pressing the strips to the sides to the top slightly overlapping the edges to make a bread casing. Pack fruit into lined moulds right to the top of the bread.

Cut four more circles of bread to fit over puddings. Dip in fruit juices and place on top of fruit. Cover puddings with plastic wrap and set on a tray. Cover with another tray. Press with heavy weights. Chill in refrigerator overnight.

Puree any remaining fruit with syrup in a blender. Pass through a fine sieve into a container and chill in refrigerator. Trim away any excess bread before serving. Run a small, thin bladed knife around each pudding and invert onto a serving plate. Give a good shake to remove puddings from tins. Pour a little sauce over and around each pudding, making sure that top and sides are coated and have a deep gloss.

Arrange reserved sprigs of berries on top and around puddings with some small mint leaves. Dust lightly with icing sugar.

Serve either with a jug of pouring cream or better still, with a good dollop of creme fraiche

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Carlton Food Network

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