Consumers

Overview Field to fork SKIP2BFIT 5 a day Seasonal Berries Eat in colour campaign Recipes

Summer Pudding

Any summer berries and currants can be used. Currants give the deliciously rich sharp tang while raspberries add rich sweet flavour.

Serves: 6
Prep time: 15 mins + standing time

Ingredients:

• 675g of summer berries and currants
• 110g caster sugar
• 8 slices day old white or brown bread, crusts removed
• 3 – 4 tbsp Cassis or cranberry juice (optional)
• Whipped or clotted cream to serve

Method:

1. Prepare the fruit - wash and dry carefully, remove any stalks and discard any blemished fruit. Place in a pan with the sugar and Cassis or cranberry juice if available. Heat through gently until sugar is dissolved. Don't cook it and don’t stir too much or you will break up the fruit. (You can microwave briefly if you prefer)
2. Line a 900ml/1½pint pudding basin with neat slices of bread, closely packed together, leaving sufficient bread for the top. Spoon in the fruit and as much liquid as it will take. Place the bread on top, filling any corners with little bits of bread, cover with a perfectly fitting plate and then weight it down with cans.
   (Don't worry if you have too much liquid, reserve it until ready to serve when you can pour the extra over to give a really rich red colour.)
3. Chill for 4 hours, or overnight, so the liquid soaks through the bread. When ready to serve gently invert the basin onto a serving plate and let the pudding slip out. Serve with whipped or clotted cream.