A very easy, simple and delicious traditional English dessert is summer pudding. This can be altered according to whatever fruit is available, but generally the berry family is used. Be sure it is ripe, or if not fresh, I have used frozen fruit also. You need a good quality white bread also, not too light.
Serves: 6-8 Servings
Ingredients
- 3 lbs. fresh ripe fruit, such as strawberries and
raspberries.
- 1-1/2 cups sugar.
- 10-12 slices good firm bread.
- Heavy cream.
Instructions
- Pick over the fresh fruit, removing any spoilt parts.
- Wash well and strain in colander.
- Place in large bowl, sprinkle with sugar and toss gently until sugar is dissolved. (If using frozen fruit, be sure it is well thawed.)
- Lightly grease a 2-quart size pudding bowl (this is traditionally dome shaped when
inverted).
- Trim crusts off bread, cut in half and line inside of pudding bowl. Save a couple of slices
for the top.
- Ladle the fruit into the lined bowl and cover with the remaining bread. Wrap firmly with
plastic wrap.
- Place a plate on the top and set a 3-4 lb. weight on top of plate (can use heavy cans).
- Refrigerate overnight (minimum of 12 hours) until the bread is completely saturated with the juices.
- When ready to serve, remove wrap, place a plate over the top and, holding onto the plate and bowl, invert quickly until the pudding slides out.
- Serve with heavy cream.
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
|
