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Cold Desserts
Recipes - Summer Pudding Recipe
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Cold Desserts Recipes - Summer Pudding Recipe
Ingredients
Serves 6
Method:
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Trim the crusts from the bread
slices. Cut a round of bread to fit in the
bottom of a 1.5 liter/2 1/2pt pudding basin.
Line the basin with bread slices, overlapping
them slightly. Reserve enough bread slices to
cover the top of the basin.
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Mix the redcurrants with 50g/2oz
of the sugar and the water in a saucepan. Heat
gently, crushing the berries lightly to help the
juices flow. When the sugar has dissolved,
remove from the heat.
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Tip the redcurrant mixture into a
blender or food processor and blend until quite
smooth. Press through a fine-mesh nylon
strainer set in a bowl. Discard the fruit pulp
left in the strainer.
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Put the mixed berries in a bowl
with the remaining sugar and the lemon juice.
Stir well. One at a time, remove the cut bread
pieces from the basin and dip them in the
redcurrant puree. Replace to line the basin
evenly.
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Spoon the berries into the lined
basin, pressing them down evenly. Top with the
reserved bread slices, which have been dipped in
the redcurrant puree.
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Cover the basin with Clingfilm.
Set a small plate, just big enough to fit inside
the rim of the basin, on top of the pudding.
Weigh it down and chill it in the refrigerator
for 24 hours and serve.
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