Summer pudding is much easier to make than you think, and the perfect fruity dessert for a lazy Sunday afternoon.
What you’ll need:
- 750g mixed summer fruit
- 185g caster sugar
- 1 medium white bread loaf, slightly stale
- 2 tbsp blackcurrent cordial
What you’ll need to do:
- Place the fruit in a pan, pour the sugar over the fruit and stir gently to mix together.
- Place the pan over a moderate heat and bring gently up to the boil.
- Cut the bread into thin slices and remove the crusts.
- Simmer the juices for about 2-3 minutes, then turn off the heat and stir in the blackcurrant cordial.
- Cut a round out of one slice of bread to fit the bottom of your bowl, then cut the remaining slices into triangular wedges.
- Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles.
- Spoon all of the fruit and its juices into the pudding basin. Cover the top of the fruit with more wedges of bread.
- Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights – bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
- The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate, before turning the pudding out. Voila!