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Preparation and cook time: 20 minutes
Chilling time: Overnight
Serves: 6
If served as six portions, provides 331 cals, 2g fat (of which 0g saturates), 38g sugar and 0.6g salt per portion.
Ingredients
- 500g (1lb 2oz) fresh raspberries
- 125g (4½oz) fresh redcurrants
- 125g (4½oz) fresh blackcurrants
- 125g (4½oz) blackberries
- 175g (6oz) caster sugar
- 1 lemon, zest only
- 10 - 12 slices of stale white bread, crusts removed
- Extra fresh fruit to decorate
- Fresh cream or Greek yogurt to serve
Method
1. Wash the berries and place a pan together with the sugar and lemon, cook over a medium heat only until the sugar has fully dissolved and the fruit is losing its juices, stirring occasionally. Remove from the heat.
2. Line a large 1l (2pt) pudding basin with cling film, with plenty overlapping the edges. Line the bottom and sides of the basin with the sliced bread, overlapping the slices to ensure no gaps.
3. Drain off and reserve around 100ml (3½fl oz) of the berry juice, then spoon the rest of the fruit and juice into the basin. Place a final slice of bread on top, trim to fit, then fold over the cling film.
4. Place a saucer on top of the pudding and weight it down with something quite heavy such as bags of rice or small tins. Place in a refrigerator overnight.
5. To serve the pudding, lift the plate off and peel back the cling film, invert the basin onto a serving plate, lift the bowl off and remove the cling film.
6. Pour over the reserved juice and decorate around the plate with fresh fruits. Serve with softly whipped fresh cream or Greek yogurt.
Please note: I posted a similar recipe on the 22 December 2020 Summer Pudding (Vegetarian) but there are some differences between the two recipes including the ingredients.
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