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    Summer Pudding 1

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    Summer Pudding 1

    • Preparation time: 50 minutes for making and baking sponge, plus cooling; 15 minutes for pudding, plus at least 24 hours chilling
    • Total time: 25 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 6 - 8

    Ingredients

    • ½ quantity sponge cake, baked in one tin
    • 200g granulated sugar
    • 125g blackcurrants
    • 125g redcurrants
    • 250g raspberries and/or strawberries, sliced into small pieces

    Method

    1. When the sponge is cool, cut it in half horizontally. Line a 1.1 litre pudding basin with pieces of cake, cutting as necessary. Save any leftover pieces, including a large piece to cover the top. It doesn't matter if it looks patchy.
    2. Put the sugar in a pan with 200ml water. Heat gently, stirring, until dissolved, then bring to the boil and boil for 2 minutes. Add the black and redcurrants and cook until the fruit bursts - 3 or 4 minutes. Add the raspberries and/or strawberries.
    3. Immediately ladle some of the hot liquid and fruit into the sponge-lined bowl. When about half full, put any small, leftover scraps of sponge in the centre. Then fill to the top with fruit. Cover with the reserved large piece of sponge. Put a plate on top and press down with a heavy weight. Leave until cold then refrigerate for a minimum of 24 hours before serving - the pudding will keep happily for 4 or 5 days.
    4. To serve, unmould onto a deep dish and pour any leftover fruit and syrup over the top. Serve with cream.

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