SUMMER PUDDING - so English, so easy, so lekker!

 

  

 

 

 

 

 

 

Have I posted this before? 

I made it the other day... best one I've ever made!

First I greased the bowl I was using with a bit of butter.

Then, I cut a loaf of bread in lengths instead of in slices so that the top was bigger than a slice would be.

Then I cut a couple of other slices to "paste" along the inside walls of the bowl. Then I filled the holes in with bits of bread: triangles and whatever shape fit.

Okay, so the fruit comes in bags labelled frozen berries. You need to separate the red and black currants because you cook them separately to begin with.

Also, 2 Tbls is not enough juice for a whole summer pudding, so I added a large glug (maybe half a wine glass worth) of Ribena (e.g. Roosvicee) to the cooked fruit. 

Then I separated the cooked fruit from the juice so that I could pour the juice behind the "walls" of the pudding", threw the fruit in,  put the cover on, pressed down and poured reserved juice over the top.

If you run out of juice, use your Riberna/Roosvicee.

Put a saucer over the bowl, weighted down with anything in the fridge, and let it set overnight.

Turn out at the last minute and serve with squirty cream (my favourite) or other cream.