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    Summer Pudding

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    Summer Pudding

    For good results, use a white bread with plenty of body - a homemade loaf is ideal. Don't use ready-sliced white bread: it's too soft and will dissolve in the fruit juices. This is based on a recipe from the Dairy Cookery Book of 1977.

    • Vegetarian
    • Preparation time: 30 minutes, plus overnight chilling
    • Total time: 30 minutes, plus overnight chilling 15 minutes

    Serves: 4 - 6


    • 8 large slices stale white bread
    • 100g caster sugar
    • 5tbsp water
    • 750g mixed soft summer fruit, such as strawberries, raspberries, blueberries, redcurrants and blackcurrants
    • Double cream to serve


    1. Cut the crusts from the bread and discard them, or use to make breadcrumbs. Cut the bread into thick fingers.
    2. Put the sugar and water in a large pan and heat gently, stirring, until the sugar has dissolved. Add the fruit to the pan, bring to a simmer and cook gently for 7-10 minutes until the mixture is swimming in juice.
    3. Use some of the bread to line a one-litre-capacity pudding basin. Add half the hot fruit mixture, then cover with a layer of the bread. Add the remaining fruit, reserving 2-3 tbsp of the juices, and cover with the remaining bread. Cover the basin with a saucer, which should sit right on the pudding itself. Add a couple of heavy weights, or heavy tins, to press the pudding down. Transfer to the fridge and chill for at least 12 hours.
    4. To serve, remove the weights and the saucer, place a serving dish over the top of the basin and invert, shaking gently so the pudding comes out. Serve with the reserved juices and plenty of double cream.

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