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- Recipes
- Summer Pudding
Ingredients
- 350g cake
- 900g mixed fruit , preferably raspberries, redcurrants and blackcurrants.
- 100ml single cream
Method
Step 1
Cut the cake or bread into thin slices.
Step 2
Line the base and sides of a 5-cup basin or mould (or use 6 small, individual containers.) Leave sufficient cake for the topping.
Step 3
Cook the fruit with a very little water and sugar to taste; do not over-cook it. If you dislike pips, sieve the cooked fruit.
Step 4
Pour the warm fruit into the lined basin, mould or containers. Any surplus juice can be served as a sauce.
Step 5
Cover with the rest of the cake then with greaseproof paper.
Step 6
Put a lightweight plate (or plates) on top.
Step 7
Leave overnight in a cool place.
Step 8
Turn out and decorate with fruit and leaves. Serve with single cream.
