Dessert Recipes - Strawberry and Cherry Summer Pudding Recipe

Ingredients

• 5 trifle sponges

• 350 g/12 oz strawberries

• 350 g/12 oz red or black cherries, halved and stoned (pitted)

• 100 g/4 oz/1/2 cup light brown sugar

• Chantilly Cream, to serve

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Method:

1. Split the trifle sponges into halves and use to line a 900 ml/3 3/4 cup pudding basin, cut-sides out, trimming to fit. Reserve the trimmings and any leftover pieces.

2. Put the strawberries and cherries in a pan with the sugar. Heat gently until the juices run. Stir gently. The fruit should still hold its shape.

3. Spoon the fruit and juices into the basin and top with the sponge trimmings and any remaining slices.

4. Lay a saucer on top and weigh down with weights or cans of food. Leave to cool, then chill overnight until the juices have soaked through the sponges completely.

5. When ready to serve, loosen the edge and turn out on to a serving dish. Serve with whipped cream.