Summer Pudding


The idea of a summer pudding recipe must be to use the fruit growing in the garden, so there can be no fixed recipe.

Prepare your assembled fruits — raspberries, strawberries, blackcurrants and red-currants may all be ready at the same time.

Bring the fruit to the boil with 25 g (1 oz) sugar per 450 g (1 lb) fruit. Do not add water. Allow 100 g (4 oz) fruit per person. When boiled remove from the heat and strain the liquid from the fruit — perhaps several times. Allow to cool.

Using stale white bread with crusts removed, cut the slices into wedges suitable for lining your pudding basin — either for individual puddings or a large pudding. Soak the bread slices in the fruit juice until soggy. Line the basin.

Spoon in the fruit, pressing down well, and put more bread slices over the top. Weight, not too heavily, and chill for at least 3 days.

Turn out the pudding and serve the remaining juices separately or poured over the top.