Summer Pudding Anyone..???

SUMMER PUDDING

2 lb. soft summer fruits (raspberries, blueberries, blackberries, peaches, cherries, etc.)
Sugar to taste
7-8 medium slices white bread from a large loaf

A 1 1/2 pint (850 ml) pudding basin, lightly buttered.

Rinse the fruits and place with sugar to taste in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has melted and the juices begin to run. Don't overcook and so spoil the fresh flavor.

Remove the fruit from the heat.
Line the pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together. Fill any gaps with small pieces of bread so that no juice can get through when you add the fruit.

Pour the fruit and juice in (reserving 2/3 cup.)
Cover the pudding with another slice of bread.
Place a small plate or saucer, (one that will fit exactly inside the rim of the bowl) on top.
Place a 3 or 4 lb. weight on top of the plate, and leave the pudding in the refrigerator overnight.

Just before serving the pudding, turn it out onto a large serving dish and spoon the reserved juice all over to soak any bits of bread that still look white.
Serve cut into wedges, with cream.... :D

 

Well done Marley Farley. One of my favourites. It's great in the winter too. I use just the berries that I picked in the spring and summer and froze. It's a good way of using soft fruits that have been frozen.
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shiney

 

Absolutely.. I use all sorts too..

 

That's exactly why I always keep about 2/3 cup of juice back Waco...