Summer Pudding Recipe
Summer Pudding Recipe with Soft Fruit, Sugar, Water and Bread
INGREDIENTS
2 lb (900g) Soft Fruit
Sugar to Sweeten
Water
7-8 Slices of Bread
METHOD
Prepare the fruit according to the kind and stew with the sugar and very little water until tender. Cut thin slices of bread and use to line a 1 1/2 pint (800ml) pudding basin, wedging the slices together very tightly. Completely fill the basin with the cooked fruit and seal the top with bread. Cover with a saucer, put a heavy weight on top and leave overnight. When ready to serve - unmould the pudding.
NB: Raspberries and blackcurrants are best for this pudding. Gooseberries and strawberries can be used or a selection of all these fruits.
Based on the Summer Pudding Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).