summer pudding

put sugar and 3 tbsp water into a large pan. bring to a boil for 1 min, then tip in the fruit (not strawberries). the fruit will be softened, mostly intact and surrounded by dark red juice. put a sieve over a bowl and tip in the fruit and juice. overlap two pieces of cling film in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece.

build the pud: dip the whole piece of bread into the juice for a few secs just to coat. now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. if you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. let flavours mingle then serve: dip the bread triangles in juice and place on top – trim off overhang with scissors. put a side plate on top and weight down with cans. to serve, open out cling film then put a serving plate upside-down on top and flip over.

the recipe is so easy, and the results are so delicious, you won’t be able to resist. it contains all the tastes of summer in one dish! soft summer fruits suitable for summer pudding must have a rich, strong, color and flavor. the berry juice is also very important, so make sure your berries are ripe. add all the berries and fruits except the strawberries. stew the fruits very gently and not for too long.

once you feel they are ready put them to one side (juice and all) and leave to cool. they do not all have to match perfectly; you will use these to line a 1 1/2-pint (700-milliliter) pudding. lay these in the bottom of the dish and then continue the same way but lining the sides of the basin with bread slices ensuring there are no gaps. once completed, fill with the stewed fruits including the strawberries. make sure not to add too much of the juices from the fruits as this may cause the bread to lose its shape. place a saucer on the top of the basin and weigh down with something heavy like a tin of tomatoes or beans is ideal. the next day, turn the pudding out onto a pretty serving plate and serve with either the whipped cream or make some lovely custard sauce.

summer pudding or summer fruit pudding is a british dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. it is left to soak overnight and turned out onto a plate. the dessert was most popular from the late 19th to the early 20th century. ingredients 300g strawberry 250g blackberry 100g redcurrant 500g raspberry or 1.25kg/2lb 12oz mixed berries and currants of your choice 175g golden caster ingredients ; 2 tablespoons water ; 1 pound (450 grams) mixed summer fruits, as available, washed ; 4 to 6 ounces (100 to 150 grams) white bread, ingredients 750g/1lb 14oz mixed summer fruit (such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and, .

ingredients ; ¾ pounds mixed berries (about 6 cups) ; ½ cup sugar, or to taste ; 1 tablespoon freshly squeezed lemon juice, or to taste ; few drops of rosewater ( ingredients olive oil , for greasing 800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries 150 g sugar ingredients 250 grams redcurrants 100 grams blackcurrants (if unavailable, increase the quantity of raspberries or blackberries by this amount) 200 grams, .

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