Making summer pudding is a great way to use up leftover bread; in fact, it actually works better with stale (but not mouldy!) bread than with fresh. You can use whatever combination and quantities of berries you prefer, and reduce the amount of sugar added according to taste - try adding a few spoonfuls at a time and taste a little of the mixture. This pudding is a good choice for anyone watching their weight as it is practically fat free.
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Ingredients (Serves 4-6)
- 225g redcurrants
- 110g blackcurrants
- 250g raspberries
- 250g strawberries, roughly chopped
- 150g caster sugar
- 8 slices of white bread
Place the fruit with the sugar in a large saucepan over a medium heat and let it cook for about 3-5 minutes until the sugar has dissolved and the juices begin to run.
Line a lightly buttered pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together.
Pour in the fruit and most of the juice (reserve a few spoonfuls) and then cover the pudding with another slice of bread.
Place a small plate or saucer (one that will fit exactly inside the rim of the bowl) on top. Place a heavy weight, such as a can or jar, on top of the plate and leave in the fridge overnight.
Just before serving the pudding, turn it out on to a large serving dish and spoon the reserved juice all over.