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SophiSummer pudding




Source of Recipe


Harrow Times


Recipe Introduction


This dessert serves six and takes 30 minutes to prepare, then several hours setting time in the fridge. It is really easy to make and well worth the wait overnight. Just go easy on the cream.


List of Ingredients




250g (8oz) blueberries;
250g (8oz) blackcurrants;
250g (8oz) blackberries;
250g (8oz) raspberries;
100g (4oz) caster sugar;
50g (2oz) gelatine;
8 slices white bread, crusts removed
and sprigs of fresh mint to decorate.

Recipe



Place all the fruit except the raspberries in a heavy based saucepan with the sugar and four tablespoons of water. Bring to the boil and simmer gently for five minutes without stirring.

Gently pour the berries into a sieve to drain off the juice, add the raspberries and leave to cool. Return the juice to the pan and warm gently. Soften or dissolve the gelatine in a little warm water then stir into the warm fruit juice until melted.

Cut three circles of bread to fit the base, middle and top of a 750ml (1.25 pint) pudding basin. Shape the remaining bread to fit the sides. Line the base and sides of the pudding basin with the bread and pour over some of the juice.

Spoon in half the fruit then place a second circle of bread on top and cover with the remaining fruit, placing the final bread circle on top. Drizzle any remaining juice over the pudding, allowing it to seep right down to the bottom.

Cover with a saucer and place a heavy weight on top. Chill for several hours or overnight in a refrigerator. To serve, turn out onto a plate, then serve by the slice - using a sharp knife garnished with a sprig of mint. You could accompany with creme fraiche instead of cream.