Summer pudding ( upper crust )

Yield: 6 servings

Measure Ingredient
8 \N Slices; thick white bread,
\N \N ; crusts removed
175 grams Castor sugar
50 millilitres Water
450 grams Raspberries
225 grams Each of red and blackcurrants
\N \N Double cream to serve
100 grams Castor sugar

Cut a round of bread to fit the bottom of the bowl. Then divide each piece of bread into 3 slices and line the rest of the bowl. Ensure that all gaps are filled in. Reserve any remaining bread for the lid.

Put the sugar and water into a saucepan large enough to hold all the fruit.

Allow the sugar and water to completely dissolve.

Place the currants only, into the syrup and coat well. Allow to just heat through. Then remove from the heat and add the raspberries. Stir until all the fruit is well combined.

Pile the fruit into the bowl adding a slice of bread at about half way through. When all fruit is in the bowl, cover with the remaining bread and then place a plate, which is just smaller than the circumference of the bowl, on top.

Place the whole thing on a plate, put a weight on top and allow to sit for 8-10 hours or preferably overnight.

Serve with lightly whipped double cream.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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