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This is a great way to celebrate the fruits of summer. It’s quick - about 30 minutes to make - and then just a little while to chill before it’s ready. This recipe serves 8 (unless you’re very hungry!).
Ingredients
Method
Wash the fruit and dry on kitchen paper. Keep the strawberries separate. Put the sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves and boil for a minute then add the fruit but not the strawberries). Cook and stir for 3 minutes over a low heat, adding chopped herbs, if you’re using them. Place a sieve over a bowl and tip in the fruit and juice.
Line a 1.25 litre pudding basin with cling film. Use more than one piece if necessary. Leave the edges overhanging by about 15cm. Remove the crusts from the bread. Cut 4 of the slices at an angle to give two angled pieces of bread per slice. Dip each slice in the fruit juice and line the cling filmed bowl. Then use the remaining bread, cut to shape to fit any gaps. Keep one piece of bread whole.
Spoon in the fruit, mixing in the strawberries as you go. Dip the last piece of bread in the juice and use it to cap the pudding. Pour over any remaining juice.
Bring cling film up and seal the pudding. Put a small plate on top and weight down with something heavy - I use tins of beans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, plus any extra berries and cream and enjoy one of the finest puddings known to fruit fans.
Ingredients
- A mix of 1.25 kg of berries and currants. I like to use redcurrants, raspberries and strawberries but it’s great with whatever you’ve got.
- 1 tbsp chopped herbs of your choice (optional): mint, lemon balm, thyme or lovage)
- 175 of caster sugar
- Plus you need about 7 slices of day-old white bread or - to get a seriously luxurious pud - use brioche.
Method
Wash the fruit and dry on kitchen paper. Keep the strawberries separate. Put the sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves and boil for a minute then add the fruit but not the strawberries). Cook and stir for 3 minutes over a low heat, adding chopped herbs, if you’re using them. Place a sieve over a bowl and tip in the fruit and juice.
Line a 1.25 litre pudding basin with cling film. Use more than one piece if necessary. Leave the edges overhanging by about 15cm. Remove the crusts from the bread. Cut 4 of the slices at an angle to give two angled pieces of bread per slice. Dip each slice in the fruit juice and line the cling filmed bowl. Then use the remaining bread, cut to shape to fit any gaps. Keep one piece of bread whole.
Spoon in the fruit, mixing in the strawberries as you go. Dip the last piece of bread in the juice and use it to cap the pudding. Pour over any remaining juice.
Bring cling film up and seal the pudding. Put a small plate on top and weight down with something heavy - I use tins of beans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, plus any extra berries and cream and enjoy one of the finest puddings known to fruit fans.
I promise to make this spring delight!! but the fruit will be "Watermelon"... which in Spain is easier to get at a better price than the fruits of the forest, and is equally delicious. !!!
Thank you so much !!
Kindest regards
ana maria