Here is a great recipe I tried over the weekend.
You will need-
150 g black currants
150 g raspberries
200 g strawberries (hulled, quartered or halved)
1/2 cup (125g ) caster sugar
8-10 slices of white bread, with crusts removed
The How to
Put all the berries except the strawberries in a large pan with 1/2 cup of water and heat gently for 5 minutes until the berries begin to collapse. Then add the strawberries and remove from heat. Add sugar and cool.
Line a bowl with the bread. Use a bowl that measures about 1 litre. The bowl I used happened to be a bit larger. You may need more bread slices depending on the size of your bowl.
Keep the slices snug. Dip one side of each slice of bread in the juice before fitting it on the bowl. Try not to leave any gaps. Do not squeeze or flatten the bread else it will not absorb the fruit juices.
Now fill the centre of basin with the fruit and addd a little juice. Cover the top with the remaining dipped bread and add all the juices.
Cover with a plastic wrap and place a small plate which fits the bowl onto the plastic wrap then weigh it down with cans.
Refrigerate this overnight.
Now once the above is done, carefully turn over the pudding in a tray and serve with any leftover fruit mixture and cream.
Well, as you can see, the bread took in as many juices it could have. I think my bowl was a bit too large and hence the quantity of bread slices was more. Keep the bowl smaller and you will see a brilliant red pudding!
Nevertheless, this is indeed very yummy!
A Berry Summer Pudding
adapted and inspired by Anne Wilson's Summer Pudding
You will need-
150 g black currants
150 g raspberries
200 g strawberries (hulled, quartered or halved)
1/2 cup (125g ) caster sugar
8-10 slices of white bread, with crusts removed
The How to
Put all the berries except the strawberries in a large pan with 1/2 cup of water and heat gently for 5 minutes until the berries begin to collapse. Then add the strawberries and remove from heat. Add sugar and cool.
Line a bowl with the bread. Use a bowl that measures about 1 litre. The bowl I used happened to be a bit larger. You may need more bread slices depending on the size of your bowl.
Keep the slices snug. Dip one side of each slice of bread in the juice before fitting it on the bowl. Try not to leave any gaps. Do not squeeze or flatten the bread else it will not absorb the fruit juices.
Now fill the centre of basin with the fruit and addd a little juice. Cover the top with the remaining dipped bread and add all the juices.
Cover with a plastic wrap and place a small plate which fits the bowl onto the plastic wrap then weigh it down with cans.
Refrigerate this overnight.
Now once the above is done, carefully turn over the pudding in a tray and serve with any leftover fruit mixture and cream.
Well, as you can see, the bread took in as many juices it could have. I think my bowl was a bit too large and hence the quantity of bread slices was more. Keep the bowl smaller and you will see a brilliant red pudding!
Nevertheless, this is indeed very yummy!
4 comments:
very interesting!! but we do not get berries n black currants here :(
Alternately You could use black currants and berries in syrup if its available.
Oh.. that looks yumm.. yumm.. and Im going to have to try it..
Thank you for linking into Colours Dekor.. I thought I was following you.. but doesnt look like it.. so am doing so now!! Hope to see loads of inspirations from you..
Have a fab week ahead..
@Patricia Torres Oh Thanks Patricia! Week is so far pretty good!
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