On Line Cookbook

Summer Pudding

Recipe Information

  • 1/2 oz (14 grm). butter
  • 8 to 10 slices white bread
  • 1-1/2 lbs (.7 kg). mixed summer fruit (raspberries, red currants, strawberries, cherries, black currants)
  • 4 tbsp (60 ml). clear honey
  • 1/4 pt. double cream
  • Use the butter to grease 2 pint pudding basin.
  • Cut the crusts from the bread and use the slices to line the basin, covering the sides and the bottom.
  • Prepare the fruit according to its type and place in a saucepan with the honey.
  • Simmer gently until the juice flows.
  • Strain off some of the juice and pour over the bread lining.
  • Pour half the fruit into the basin then add a layer of bread.
  • Add the rest of the fruit and cover with a layer of bread.
  • Place a small plate on top of the pudding, making sure it is resting on the pudding, not the sides of the basin.
  • Put a weight on the plate and leave in the refrigerator overnight.
  • Turn the pudding out onto a serving dish and whip the cream.
  • Use the cream to decorate the pudding.