 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
This favourite English pudding may be made with other fruit in season, including gooseberries and strawberries. For a luxury pudding, replace the bread with thinly sliced plain cake. Ingredients:
500g/1 lb mixed redcurrants, blackcurrants and blackberries |
125g/4 oz caster sugar |
250 g/8 oz raspberries |
8 slices of white bread, crusts removed whipped cream, to serve |
Directions:
1. 1. Place the currants and blackberries in a heavy-based pan with the sugar. Cook gently, stirring occasionally, for 10-15 minutes until tender. Add the raspberries and leave to cool. Stain the fruit, reserving the juice.
2. 2. Cut 3 circles of bread the same diameter as a 900ml/1/1.5 pint pudding basin. Shape remaining bread to fit round the side of the basin. Soak all the bread in the reserved fruit juice.
3. 3. Line the bottom of the basin with one of the circles, and then arrange the shaped bread around the sides. Pour in half the fruit and place another circle of bread on top. Cover with the remaining fruit, then top with the remaining bread circle.
4. 4. Cover with a saucer small enough to fit inside the basin and put a 500g/1 lb weight on top. Chill in the refrigerator overnight.
5. 5. Turn on to a serving plate and pour over any remanning fruit juice. Serve with whipped cream.
|
|