Summer Pudding Recipe

A Summer Pudding reminder


Line a 6" (15 cm) pudding basin with thin slices of wholemeal bread, without crusts, keeping some for the top.


For the filling, place 1 ½ lbs (750 g) of mixed berries eg raspberries, blueberries, strawberries, black and red currants, in a saucepan with 2oz (50g) granulated sugar, and a little lemon juice. Bring to the boil, stirring gently. Add a dessertspoon of cornflour mixed to a paste with water, to thicken.


Pour the fruit into the lined basin and cover with bread, place a plate on top of the basin, and refrigerate the pudding overnight. Turn the pudding out of the basin, and serve with natural yogurt, or double cream.


Paul Cleave