Summer Pudding

A summer pudding is easy to make but you have to be patient as the juices from the fruit soak into the bread over 24 hours. You can fill it with any summer berries. It is best served chilled with some fresh cream.

Ingredients

6 slices of White Bread
400g Fresh or frozen Berries (if frozen defrost first and keep the juice)
125g Caster Sugar
2 Tbsp Water

What do we need?

1 Small mixing bowl
1 Medium mixing bowl
Paring knife
Chopping board
Tablespoon
Cling film

Tia's tip

You can keep the crusts in the freezer and use them at a later date for breadcrumbs or bread pudding.

What do we do?

Prepare the berries. Cut strawberries in half or quarters if they are large. Put them into the medium bowl. Cover with the sugar and the water. Give them a good stir and put to one side.
Line the small bowl with cling film.
Cut the crusts off the slice of bread.
Cut five slices of bread in half lengthways. Use the rolling pin to make them flatter.
Use the bread pieces to line the bowl. Make sure each slice overlaps the one next to it a little bit (see below). All of the pieces should meet at the bottom of the bowl.
Spoon the fruit mixture into the centre of the bowl.
Put the sixth piece of bread on top and use the overlapping cling film to seal the top of the pudding (see below).
Put a small plate on top and then add a something heavy on top, for example a food can.
Leave in the fridge for 24 hours.
When you are ready to serve, remove from the bowl using the cling film. Place it upside down on a plate.
Cut a slice and serve with cream.

Eat and enjoy!

IProperty of Cooking Pioneersy.