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Layered summer pudding with blackberries and strawberries
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4 x 150g pack essential Waitrose Dessert Blackberries
225g strawberries, sliced
3 tbsp crème de cassis
25g caster sugar
1 tbsp chopped fresh mint
7 slices (about 170g) medium, preferably stale, white bread, crusts removed
Clotted cream (optional), to serve
1. Place the fruit, crème de cassis and sugar into a large saucepan and cook on a medium heat for 5 minutes. Set aside to cool. Stir through the mint then drain in a sieve, reserving the juice.
2. Soak the bread in the reserved juice and place a third in the base of an 18cm-square dish. Top with half the fruit and mint mixture and spread evenly to the edge of the bread, then repeat the layers, finishing with a layer of bread.
3. Cover with cling film, press down and place a plate with a weight on top. Chill for 3-4 hours, or ideally overnight.
4. Cut into 6 slices and serve with clotted cream and any leftover juice.
Make use of the abundance of berries by trying other combinations such as raspberries, blueberries and blackcurrants.
There’s a new sparkling red in our range that works wonderfully with summer pudding flavours (and also chocolate!). Lively, fruity and a stunning colour, give this a go! Brown Brothers Cienna Rosso 2010 Victoria, Australia.
Typical values per serving:
excluding clotted cream
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in July 2011.