Dessert Recipes - Summer Pudding Recipe

Ingredients

• 900 g/2 lb soft fruit such as raspberries, blackberries, blackcurrants, strawberries, sliced or quartered if large

• Finely grated rind of 1/2 orange (optional)

• 45 ml/3 tbsp water

• 100-175 g/4-6 oz/1/2-3/4 cup granulated sugar

• 8 slices of white bread, crusts removed

• Classic Custard Sauce, to serve

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Method:

1. Put the fruit in a saucepan with the orange rind, if using, the water and 100 g/4 oz of the sugar.

2. Heat gently until the juices run and the fruit is soft but still holding its shape. Taste and add more sugar, if necessary.

3. Line a large pudding basin with some of the bread, cutting it to fit. Spoon in the fruit and juice and cover with the remaining bread, again trimming to fit and filling in any gaps.

4. Stand the basin on a small plate and cover with a saucer or small plate. Top with weights or a couple of cans of food. Leave to cool, then chill overnight.

5. The pudding is ready when all the juice has soaked through the bread. Turn out on to a shallow serving dish and serve with Classic Custard Sauce.