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Summer pudding

By: on March 3, 2007

This is a traditional English recipe, but one that is timeless in its appeal.  The summer fruit pudding is cool and refreshing on those hot summer days.  Rasperry is good alone but blackberrys, red currants, black currants and all berry fruits can be combined according to preference. 

INGREDIENTS

  • 1 1/2 cups soft brown sugar
  • 1 tablespoon water
  • 3 cups fresh raspberries or mixed berry fruits
  • 6/7 slices bread
  • 2 cups whipped cream

DIRECTIONS

Combine the fruit, sugar and water in a saucepan. Cook over a medium heat stirring gently to keep the fruit intact until hot and the sugar is dissolved. Leave to cool.

Line a medium sized pudding bowl (2 pint) with the bread keeping one slice aside. Pour the fruit mixture into the centre of the bread lined bowl, placing the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl, and refrigerate overnight.

To serve, remove the plastic wrap, and turn out onto a plate, top with the whipped cream.

Tangy and scrumptious! For the weight conscious mix sugar with a diet substitute and use light cream.  This is an excellent celebration pudding.  

 
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