Summer Pudding

Ingredient List

225g (8oz) fresh or frozen fruit such as raspberries, loganberries, blackcurrants & redcurrants

150ml (¼ pint) water

Castor sugar to taste

4-6 medium slices bread, crusts removed

Fresh redcurrant sprigs & mint leaves to décor

 

Instructions

Put fruit in saucepan, add water, cover & cook gently until fruit is tender. Remove pan from heat & add enough sugar to sweeten to taste.

Cut 5 slices of bread into fingers & use two thirds to line a 600ml (1 pint) pudding basin.

Half fill the bread lines basin with half the fruit & top with remaining bread fingers.

Spoon remaining fruit on top& cover with lid of remaining slice of uncut bread, shaped to fit.

Pour over any remaining fruit juice & cover with a plate that just fit’s the basin. Place a weight on top of the plate, cool then chill overnight before serving.

Carefully turn the pudding onto a serving plate & decorate with the redcurrant sprig & mint leaves. Serve with low fat custard or fromage frais.

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