Summer Pudding

Name: Summer Pudding
Yield: Serves 6
Ingredients: 400 g raspberries; 800 g strawberries, hulled and halved if large; 12 slices of thick-cut white bread; 150 ml white wine; 300 ml water; fresh Jersey double cream, to serve; 300 g caster sugar; juice of ½ lemon; 600 g blackcurrants or redcurrants, stringed

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This is one of the greatest bread puddings ever invented. Summer without this sweet-bleeding delight is no summer at all. To get a well-coloured pudding it should really be made the day before it is to be eaten.

Ingredients

400 g raspberries
800 g strawberries, hulled and halved if large
600

Method

Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for about 5 minutes until softened, stirring occasionally. Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put any fruit in a bowl on one side. Return the pan to the heat and boil the liquid for 20-25 minutes until syrupy.</