Summer Pudding
Dessert
Dessert
7 servings
241 cal/serving
Instructions
1
Step 1
Wash all fruit and gently dry on kitchen paper; keep strawberries separate
StrawberriesBlackberriesRedcurrantsRaspberries
2
Step 2
Put caster sugar and 3 tbsp water into a pan, heat until sugar dissolves and boil for 1 minute
Caster Sugar
3
Step 3
Add blackberries, redcurrants and raspberries to the syrup and cook over low heat for 3 minutes until softened
BlackberriesRedcurrantsRaspberries
4
Step 4
Pour the fruit and juice into a sieve set over a bowl to separate juice and solids
5
Step 5
Line the 1.25-litre basin with overlapping cling film, leaving about 15cm overhang
6
Step 6
Cut crusts off the bread; cut 4 slices in half on a slight angle to make lopsided rectangles, cut 2 slices into 4 triangles each and leave one slice whole
Bread
7
Step 7
Dip the whole slice of bread briefly into the strained juice to coat and press it into the bottom of the lined basin
Bread
8
Step 8
Dip each lopsided rectangular piece in the juice and press them around the basin sides, alternating wide and narrow ends; trim and dip the last piece if needed
Bread
9
Step 9
Spoon the softened fruit into the basin, adding strawberries here and there as you go
Strawberries
10
Step 10
Dip the bread triangles in juice and place them on top, trimming off any overhang
Bread
11
Step 11
Gather the cling film loosely over the top, place a side plate on and weight with cans, then chill for 6 hours or overnight
12
Step 12
Unwrap, invert pudding onto a serving plate and serve with leftover juice and any extra berries
StrawberriesBlackberriesRedcurrantsRaspberries