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Saturday, August 12, 2006

Joan & Dave’s Summer Pudding


1 lb Raspberries
8oz Redcurrants
4oz Blackcurrants (or berries in season)
5oz Caster sugar
7-8 slices of white bread or sponge
1 ½ pint pudding basin

What to Do

· Rinse the fruit
· Place the fruit and sugar in a large saucepan over a medium heat heat and let them cook for 5 minutes, until the sugar has melted and the juices have begun to run
· Remove fruit from heat
· Line the pudding basin with bread/sponge, seal well by pressing the edges so no juice can escape when you add the fruit
· Pour the fruit and juice in – except for 2/3 of a cup, cover the pudding with another slice of bread / sponge
· Place a small plate or saucer on top, flatten down and leave in the fridge over night
· Just before serving, turn the pudding over onto a large serving dish and spoon the juice all over
· Serve with fresh cream


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