Summer Pudding

Dessert · British classic.

Ingredients

• 300g Strawberries
• 250g Blackberries
• 100g Redcurrants
• 500g Raspberries
• 175g Caster Sugar
• 7 Slices Bread

Method

1. Continue cooking — Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate.
2. Stir — Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times.
3. Bring to a boil — Bring to a boil for 1 min, then tip in the fruit (not strawberries).
4. Stir — Cook for 3 mins over a low heat, stirring 2-3 times.
5. Continue cooking — The fruit will be softened, mostly intact and surrounded by dark red juice.
6. Continue cooking — Put a sieve over a bowl and tip in the fruit and juice.
7. Continue cooking — Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding.
8. Continue cooking — Overlap two pieces of cling film in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves.
9. Continue cooking — Let the edges overhang by about 15cm. Cut the crusts off the bread.
10. Continue cooking — Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece.
11. Continue cooking — Cut 2 slices into 4 triangles each and leave the final piece whole.
12. Continue cooking — Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat.

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