Summer pudding
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 185 | g | Raspberries fresh |
| 185 | g | Strawberries fresh |
| 185 | g | Blackberries |
| 185 | g | Cranberries |
| 185 | g | Blueberries |
| 125 | g | Caster sugar |
| 75 | ml | Water |
| 385 | g | White medium sliced bread |
| 400 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
Preparation
Advanced Preparation.
Prepare and wash fruits. Select 10 suitable individual basins/ramequin dishes for the puddings, line with clingfilm.
Method.
1. Boil sugar in 150ml water until dissolved, add the fruit and simmer gently until cooked but firm and retaining shape.
2. Line the pudding basin with a little clingfilm for easy decanting, then line the bottom and sides with the bread making sure it packs tightly so that there are no spaces left.
3. Fill the basin with the fruits and pack more bread on top to seal it in. Tighten the clingfilm and place a plate and weight on top leave in fridge over night.
4. Decant the puddings on to a plate, and serve with a jug of chilled whipped or un-whipped meadowland.
Handy Hint.
Any combination of soft fruit could be used.The stock syrup of water and sugar could be replaced by using Carte D' Or Raspberry or Blackcurrant Coulis as a convenient and quality alternative.
Healthy Hint
Meadowland single can be used as a healthier alternative. Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
