Ingredients

300 g (10 oz) stale medium-sliced white bread 875 g (13/4 lb) mixed ripe summer fruits, such as redcurrants, whitecurrants, blackcurrants, raspberries, strawberries and cherries, prepared separately
75 8 (3 oz) caster sugar 75 ml (3 fl oz) water
a little liqueur, such as framboise, crème de cassis or kirsch extra fruit and fruit leaves, to decorate
natural yogurt or fromage frais, to serve
This must be everyone’s favourite pudding in the summer, when soft fruit is in abundance, and such good news for your healthy heart diet, since it is low in fat. Blackcurrants are not only very high in vitamin C but also one of the highest sources of vitamin E and therefore these small round berries...

Instructions

1.Cut the crusts off the bread and use to line the base and sides of a 1.2 litre (2 pint) pudding basin, fitting the pieces of bread together closely and trimming to fit. Reserve sufficient bread for the top.
2.Place the fruit, except raspberries and strawberries, in a saucepan with the sugar and water. Heat gently, until the juice begins to run from the fruit and the sugar melts. Remove from the heat, add the liqueur and remaining fruit. Drain the fruit through a nylon sieve, reserving the juice. Spoon the fruit into the lined basin with half the juices and cover with the reserved bread for the top.
3.Press the top with a weighted saucer (cover the weight with clingfilm to prevent tainting the pudding). Stand the basin in a shallow dish to catch any escaping juices and then refrigerate overnight. Cover and refrigerate the remaining juices separately.
4.To serve, remove the weight and run a blunt-edged knife around the pudding Invert on to an edged dish, shaking gently to release the pudding Carefully lift off the basin. If the bread looks patchy, brush with the reserved juices. Serve any remaining juices separately. Decorate the pudding with fruit and leaves. Serve with natural yogurt or fromage frais.

This must be everyone’s favourite pudding in the summer,
when soft fruit is in abundance, and such good news for
your healthy heart diet, since it is low in fat. Blackcurrants
are not only very high in vitamin C but also one of the
highest sources of vitamin E and therefore these small
round berries are bursting with great value antioxidant.
Every 5 blackcurrants contain 4 mg of vitamin C and
0.02 mg vitamin E.

Leave a Reply

Your email address will not be published.