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Grapevine Summer Pudding




Source of Recipe


From The Grapevine Hotel, Stow-on-the-Wold, Gloucestershire, England


Recipe Introduction


Serves 6.


List of Ingredients




1 slice per mould of good quality sliced white bread (1 day old)
4oz Strawberries
4oz Blackberries
4oz Raspberries
4oz Redcurrents
4oz White Currants
4oz Blackcurrents or Blueberries
(Or you can choose your own selection of summer fruits and berries)
4oz Caster Sugar
6 small moulds or ramekin dishes


Recipe



Place all the berries into a pan, add the sugar and a small amount of
water and simmer over a low heat for approx. 10 minutes. Remove from
heat and leave to cool. Once cooled, strain off liquid and keep in
separate pan.
Meanwhile, line your moulds with cling film. Cut the bread into squares
to line the sides of the moulds and circles for the top and bottoms.
Soak the bread in the berry liquid, so the bread turns dark red, then
line the moulds with it. Spoon the berry mixture into the lined moulds,
making sure it is pressed down well, place the top circle of bread on
top and cover with Clingfilm.
Place a tray on top of all the mould and a heavy object on top to
compress the bread, so that it will hold together.
Serve with either clotted cream, crème fraiche or ice cream and a red
berry coulis (made from the remaining liquid) and decorated with a small
bunch of fresh berries.