Matthew Fort, Paul Heathcote

Summer Pudding

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Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 12 thin slices of white bread
  • 675 g / 1½ lb mixed red and black fruit

Method

  1. The day before you want to serve: cut 4 small circles of greaseproof paper to line the bottom of each of 4 individual dariole moulds.
  2. Remove the crusts from the bread and roll the slices out more thinly with a rolling pin. From the slices of bread, first cut out 4 circles roughly the size of the bottoms of the dariole moulds (use a suitable cup or glass) and 4