As I still had a load of summer fruits left I thought I’d try one of my mum’s favourite summer recipes – Summer Pudding!
You can use any fruits you like – I had a few gooseberries and red currants left so they went in, along with blackberries, strawberries and raspberries.
You will need:
- Approx 500 – 750g fruit (best to make more as you can always have any excess for brekkie or pud with some yoghurt etc)
- Sugar to taste (I used none as my fruit was all really sweet but up to you)
- A small white loaf (a day old so its slightly stale)
Put berries that have tough skins (blackcurrants, cherries , gooseberries etc) into pan with small amount of sugar if needed and a little water. Heat gently until berries soften and juices run.
Leave to cool for a few mins and then add soft fruit – raspberries, blackberries, strawberries etc and stir, gently. If required you can add more sugar to taste.
Cut medium slices of white bread (one day old) and remove crusts.
Line a pudding basin with clingfilm cut larger than the basin. Cut the bread into shape to line the basin with a disc for the base.
Drain the fruit, saving the juices in a separate bowl. Dip the bread into the juices and place the bread around the inside of the basin, plugging any holes with small pieces of bread. Pack the cooled fruit well into the basin.
Put a larger disc of bread (or several pieces cut to shape) on the top.
Overlap the cling film to cover the top of the bread. Put a saucer or small plate on the top and weigh down with a tin or similar weight to compress the fruit.
Chill overnight, then turn out and serve with more fruit and yoghurt!