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Summer Pudding
Preparation info
- Difficulty
Easy
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
Ingredients
12 675 g 1½ lb
Method
- 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.
- 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
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