Summer Pudding Recipe
Summer Pudding Recipe with Raspberries or Blackcurrants, Water, Sugar & Sliced White Bread.
INGREDIENTS
2 lb (900g) Raspberries or Blackcurrants
1 pint (550ml) Water
1 lb (450g) Sugar
A Large Loaf of Sliced White Bread
METHOD
Cook the Fruit with the Sugar and Water until tender. Meanwhile, line a large pudding basin with the White Bread, cutting off the crusts. Cut into triangles and carefully fit around the basin without any gaps. When completely lined, tip in the Fruit and as much juice as the dish can take. The Bread should soak up all the juice and become pink. Cut some Bread to fit around the top. Put a plate that fits on the top and weight it down. Leave overnight in the refrigerator until well chilled. Turn out and serve with cream. Serves 6.
Based on the Summer Pudding recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).