Summer Pudding

Summer Pudding
Serves 6

8 slices of stale bread sliced and crusts removed
200g  strawberries
200g  redcurrants
200g  blackcurrants
150g caster sugar
200g raspberries
2 tbsp framboise or crème de cassis liqueur


1.    Put 1 slice of bread in the bottom of a 1.2-litre pudding bowl, cutting the bread to fit if necessary, then use 5 slices to line the sides. The slices should fit snugly together.
2.    Hull and halve the strawberries. Destalk the other fruits.
3.    Place the currants in a pan with the sugar and 75ml water. Heat gently until the juices begin to run. Stir until the sugar has dissolved, and cook until all the fruit is just tender.
4.    Remove the pan from the heat and add the strawberries, raspberries and liqueur. Spoon the fruit and half of the juice into the bread-lined bowl, reserving the remaining juice. Cover the fruit with the remaining 2 bread slices.
5.    Stand the bowl in a shallow dish to catch any juices that may overflow, then put a saucer on top of the bread lid. Place a kitchen weight (a tin of beans works well) on top of the saucer. Chill in the fridge for 8 hours.
6.    Invert the pudding on to a serving plate and spoon the reserved juices from the fruit over the top.
 

summer pudding.jpg
leftover bread, sweetdavina