Summer Pudding
Frozen Mixed Berries - Keep on tissue paper first
Caster Sugar - To taste
Water
Bread Pieces - as required
In a pan, on low heat, mix caster sugar, water and berries.
As the berries start flowing and the mixture turn beautiful purple color, pour 1/2 the mixture into a bowl and keep aside. Keep the other half still on low heat and reduce the sauce.
Strain the berries and keep aside as well.
You will need small cups or ramekins.
Take a piece of bread and press down the cup or ramekin to cut out a circular shape. Keep the rest of the bread but trim off the excess at the sides to keep a nice shape.
Line the cups or ramekins with cling film (so that you can easily take out the pudding once set) first.
Dip bread pieces in the light sauce you had kept aside first and then place them around the cup. Make sure you use some form of protection for your hands when you do this as your hands will turn purplish when you dip into the sauce.
Place the berries in the middle and add a little reduced sauce as well. Then close it with the round piece of bread soaked in the light sauce.
Bring the cling film together and place something slightly heavy on top to weigh down and set the pudding. You can use kitchen weight balls / rice etc.
Cool in the fridge for an hour or so.
You can then tip the cup or ramekin to loosen the pudding onto a serving plate.
Decorate with fresh or frozen berries and top it with the reduced sauce.
Summer pudding is much more refreshing when served with ice cream.
You can also make layered summer pudding. Just add another pience of bread in the middle and top it with berries and reduced sauce before closing the berries with the round piece of bread.
Frozen Mixed Berries - Keep on tissue paper first
Caster Sugar - To taste
Water
Bread Pieces - as required
In a pan, on low heat, mix caster sugar, water and berries.
As the berries start flowing and the mixture turn beautiful purple color, pour 1/2 the mixture into a bowl and keep aside. Keep the other half still on low heat and reduce the sauce.
Strain the berries and keep aside as well.
You will need small cups or ramekins.
Take a piece of bread and press down the cup or ramekin to cut out a circular shape. Keep the rest of the bread but trim off the excess at the sides to keep a nice shape.
Line the cups or ramekins with cling film (so that you can easily take out the pudding once set) first.
Dip bread pieces in the light sauce you had kept aside first and then place them around the cup. Make sure you use some form of protection for your hands when you do this as your hands will turn purplish when you dip into the sauce.
Place the berries in the middle and add a little reduced sauce as well. Then close it with the round piece of bread soaked in the light sauce.
Bring the cling film together and place something slightly heavy on top to weigh down and set the pudding. You can use kitchen weight balls / rice etc.
Cool in the fridge for an hour or so.
You can then tip the cup or ramekin to loosen the pudding onto a serving plate.
Decorate with fresh or frozen berries and top it with the reduced sauce.
Summer pudding is much more refreshing when served with ice cream.
You can also make layered summer pudding. Just add another pience of bread in the middle and top it with berries and reduced sauce before closing the berries with the round piece of bread.
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