Fruity pud­ding ooz­ing with colour

This clas­sic dessert oozes juicy sea­sonal fruits and adds a ruby-red rich­ness to the tea ta­ble

Landscape (UK) - - Contents -

Sum­mer pud­ding Serves 4

750g mixed berries, such as rasp­ber­ries, black­ber­ries, blue­ber­ries and straw­ber­ries, plus ex­tra to serve 150g caster sugar 250ml red­cur­rant juice 1½ tbsp corn­flour 8 slices day-old white bread, crusts cut off

Place half the berries in a heavy-based saucepan and sprin­kle over the sugar. Pour over the red­cur­rant juice and warm over a medium heat, stir­ring to help dis­solve the sugar. Sim­mer for 6-8 mins un­til soft and juicy. Press the berries and juice through a sieve into a clean saucepan and re­turn the juice to a rapid sim­mer, while re­serv­ing the pressed fruit. In a sep­a­rate bowl, mix the corn­flour with a lit­tle cold wa­ter be­fore whisk­ing into the sim­mer­ing fruit juices. Re­turn to a sim­mer and heat un­til slightly thick­ened. Re­move the pan from the heat and care­fully stir in the rest of the berries. Line a 900g pud­ding bowl with a dou­ble layer of cling film, mak­ing sure it over­hangs the edges by at least 5cm. Slice the bread into wide fin­gers. Soak the fin­gers in the fruit juices from the saucepan, then use ap­prox­i­mately two-thirds of them to line the base and sides of the pud­ding bowl. Spoon the berry mix­ture into the lined bowl and top up the fill­ing with the re­served, pressed fruit. Cover with the re­main­ing bread fin­gers so the fill­ing is com­pletely en­closed. Bring the cling film over the pud­ding and place a saucer on top. Weigh the pud­ding down with bak­ing weights and leave to chill for at least 4 hrs. When ready to serve, care­fully turn the pud­ding out from the bowl onto a plate and serve with the ex­tra berries.

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