Summer Pudding Recipe #67834
The juices of the fruit stain the bread in this pudding a deep red. Very pretty.
by silky
25 min | 15 min prep
SERVES 6 -8
- 8 ounces red currants or black currants
- 12 ounces cherries, pitted
- 8 ounces raspberries
- 1/4 pint water
- 4-6 ounces sugar
- 6-8 slices thin white bread
- whipped cream
- Place all the fruits with the water and sugar in a saucepan and simmer until the fruit melts.
- Trim the crusts from the bread.
- Cut each slice in half lengthwise.
- Line the sides of a bowl or souffle dish with some the bread.
- Cover the bottom of the dish with triangles cut from the remaining bread (you want the entire bottom and sides of the bowl covered with bread, fitted neatly).
- Reserve the remainder of the bread for the top.
- Fill the bowl with the fruit mixture.
- Cover with the last of the bread.
- Place a flat plate over the pudding and weight it down with a can.
- Chill in the refrigerator overnight.
- When ready to serve, invert onto a dish and serve with whipped cream.
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5 stars