This recipe is from Carrie from ´óÏó´«Ã½ Learning English
This is a typical British recipe. It's very simple and delicious. Although traditionally it is filled with berries, you could make it with other fruit, like cherries!
Carrie
Summer pudding
The finished dish
Ingredients
- Approximately 800g of fresh or frozen mixed berries: I used strawberries, blackberries, blackcurrants and redcurrants
- 175g golden caster sugar
- 7 slices of day-old white bread, from a square medium cut loaf (you may need more slices than this!)
- 3 tablespoons of cold water
Instructions
- Put the sugar and 3 tablespoons of water into a large pan. Gently heat until the sugar dissolves - stir a few times. It takes a lot longer than you might think to dissolve caster sugar. Be patient and keep the heat low. It's ready when there's no grittiness at the bottom when you stir.
- Bring to the boil for 1 minute, then tip in the fruit (but not the strawberries as they get too mushy!).
- Cook for about 3 minutes over a low heat, stirring 2-3 times. After the first minute and a half, add the strawberries. Cook until the fruit is softened and surrounded by dark red juice.
- Put a sieve over a bowl and tip in the fruit and juice.
- Line a pudding basin with cling film (plastic wrap/food wrap) as this will help you to turn out the pudding. You can use any size pudding basin, depending on how many people you are making the pudding for (you will just need to use more or less fruit).
- 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. Let the edges hang over the edge of the bowl by about 15cm.
- Cut the crusts off the bread. You need to have enough slices to line the bottom and side of the pudding basin and a piece for the top.
- Start with a whole piece of bread and dip it into the juice for a few seconds – don't let it get soggy. Push this into the bottom of the basin.
- Now cut 3 or 4 slices of bread in half and dip them one at a time in to the juice. Press the slices around the basin's sides so that they fit together neatly and there are no gaps.
- Now spoon in the softened fruit.
- Dip another slice of bread in the juice and put it on top of the fruit mixture so that it reaches the edge of the basin. Cut off any bread that is hanging over the edge.
- Keep leftover juice for later.
- Bring the cling film up and put it over the top of the pudding. Put a saucer on top and weigh it down with tins or weights.
- Chill for 6 hours in the fridge or overnight. If you don't have that much time, you can pop it in the freezer for an hour or so!
- To serve, open out the cling film and put a plate upside-down over the pudding. Flip it over so the pudding sits on the plate. Serve with the leftover juice, any extra berries and cream.
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