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Summer Pudding 2
1 loaf sandwich bread, crusts removed
1 kg mixed berries; choose from raspberries, blackberries,
strawberries, blueberries, and red currants
3 tablespoon caster sugar, or more if desired
Cut out circles of bread to fit the bottom and top of 6 1/4 cup moulds. Cut the remaining bread into strips to fit the sides of the moulds, allowing a 1 cm overhang at the top. Combine berries and sugar in a pan and slowly bring to a boil, stirring gently until sugar has dissolved and juices start to run, adding more sugar if necessary. Drain in a colander set over a bowl to catch juice, and cool. Dip circles to fit bottom into juice and place in moulds. Dip strips to line sides in juice and fit in the moulds. Fill with berry mixture, dip circles to fit top into juice and press firmly on top. Reserve any remaining berries and juice, and puree to serve with puddings. Place the moulds on a baking sheet, with a layer of plastic wrap on top. Place another baking sheet on top and put in fridge, with a few heavy cans or weight on top. eave at least 4 hours or, preferably, overnight. Trim top and run a knife around inside of moulds to release. Invert on plate, remove mould, and garnish with berry puree.
Makes 6 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
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Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
