It’s summer and that means… summer pudding. If you don’t know this dish then you’re missing out. And apart from a cheeky bacon sarnie it really is the only use to which a cheap white sliced loaf can be put without feeling like you’ve become a woodworm.
The idea is to use up the glut of summer soft fruits you get around now. Any red fruits – strawberries raspberries red and black currants black and loganberries. They all work but a mix us best.
Using a pudding bowl, line it with the bread making sure there are no gaps. I like to soak the slices in thr fruit first because it ensures there are no small white spots in thr final pud but not everyone does.
Simply put take about half a loaf and decrust the slices. Then put about 800 gms of your chosen fruits in a pan with a tablespoon of caster sugar and cook it until soft.
Fill the carcass with the cooked fruit. I like to half fill then put in a slice as a partition before filling to the top.
Put on a lid again no gaps, then a close fitting plate and a set of weights or can of tomatoes.
Leave in the fridge overnight , turn out and scoff with cream ice cream yoghurt or all of the above.
I love it!!