Nat’s Summer Pudding
2 punnets Strawberries
2 punnets Raspberries
2 punnets Blueberries
1/2 cup castor sugar
1/2 cup water
10 slices white bread
1 tab butter
Wash & trim all berries and put into a saucepan with the water & sugar.
Simmer for 5 minutes (until berries are soft & their juices are forming a
syrup). Remove from heat.
Meanwhile, butter slices of bread and line a pudding basin (with the
buttered side out). Pour fruit and 1/2 the juice into the lined basin.
Use more bread to make a ‘lid’ for the pudding and seal at the edges. Put
a saucer on top and add weights (e.g 800g tins of fruit/tomatoes will do).
Put into the fridge overnight along with the reserved berry juice. Juice
will soak into bread and colour the pudding while it sits in the fridge.
To serve, upend pudding onto a serving plate and pour reserved juices over
the top. A dollop of King Island cream is a beautiful accompaniment.
recipe contributed by Nat of Australia and added 7th December 2005. Visitor to my website.
This is a great dessert for the Christmas Table!
Nat adds “Not being a lover of heavy fruit puddings (and having two kids who aren’t
either) I always make Summer Pudding”.
via: TheKoala
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