Free Recipe Summer Pudding 2

Recipe Type: D Recipes

Recipe Preparation: cook

Cooking Ingredients for Summer Pudding 2 Recipe

1 Stoneground Wholemeal Loaf
-of Bread
170 g Blackcurrants
170 g Redcurrants
170 g Raspberries
170 g Cherries
170 g Blueberries or Bilberries
170 g Small Strawberries
4 tb Caster Sugar; (dependent on
-the
(4 to 6)
; acidity of the
; fruit)
1 Lemon; (twirls of zest)
To Serve
Icing Sugar
Mint Leaves
Pouring Cream or Creme
-Fraiche; (into which you
-have
; stirred a few
; vanilla seeds and a
; dusting of icing
; sugar)

Summer Pudding 2 Preparation

1. Strip stalks and hulls from all the fruit. Stone cherries. Reserve a few attractive little bunches of each fruit to garnish the puddings. 2. Put all juices into a pan with the caster sugar and zest, and cook only until the juices flow. Check the sweetness and add more sugar if necessary. 3. Pour fruit through a colander over a dish to catch the juices. Remove the zest. 4. Trim crusts off bread and slice it fairly thinly. 5. Cut out 4 circles to fit the bottoms of 4 puddings tins. Cut out rectangular strips, the height of the pudding tins and about 3 cm wide. 6. Soak it both sides in the deep red juices. Now line the tins with the soaked bread, making sure that there are no gaps. You will need to slightly overlap the strips. 7. Pack fruit into pudding tins, right to the top. 8. Cut out another 4 circles of bread to fit the tops. Dip these also in the syrup. Top the puddings. 9. Wrap the puddings enclosed in cling food wrap, twisting the excess underneath. Stand them on a tray. Put a second tray on top and weigh them down. 10. Chill in the refrigerator overnight. 11. Liquidise all remaining cooked fruit with the remaining fruit syrup and pass through a fine sieve into a clean container. 12. You should now have a coating fruit sauce. Chill until the next day. To Serve 13. Trim off any excess bread on the place of the pudding. 14. Run a small thin knife round the sides and, giving a good shake, turn the puddings out onto plates. 15. Pour a little sauce over and round the puddings, making sure the top and sides are coated with it and have a deep gloss. 16. Arrange the sprigs of berries on top and round the sides attractively, together with the mint leaves. 17. Dust lightly with Icing Sugar. 18. Serve with a jug of pouring cream or a spoonful of vanilla creme fraiche. Converted by MC_Buster. NOTES : Chef:Tessa Bramley Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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