This pudding is one of my favourite ways of enjoying the delicious soft fruits of summer. It is quick to prepare but remember you will need to allow time for the pudding to stand overnight.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
- 700 g mixed soft summer fruits e.g. strawberries raspberries, blackberries, red and black currants etc
- 75 g caster sugar
- about 8 slices bread crusts removed
- cream or ice cream to serve
Hull or strip the fruits from their stalks if necessary. Place in a saucepan with the caster sugar. Cook gently over a low heat stirring occasionally for 5 to 10 minutes until the fruit is tender and the juices have begun to run.
Use the bread to line the base and sides of a 900ml bowl.
When the fruit is tender remove from the heat and spoon into the bread lined bowl adding all the juice. Cover with the top of the fruit with bread.
Place a small saucer that will just fit inside the top of the bowl, on top of the pudding and weight down with some scale weights or some cans of food. Stand the bowl on a plate and chill in the refrigerator overnight.
To serve, loosen the sides of the bowl carefully with a knife. Place a serving plate over the bowl and turn out. Serve with whipped or pouring cream or with a scoop of ice-cream
Not suitable for freezing.
Nutrition information is approximate and is meant as a guideline only.
Calories: 208kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Sodium: 195mg | Potassium: 130mg | Fiber: 4g | Sugar: 24g | Vitamin A: 55IU | Vitamin C: 2.9mg | Calcium: 61mg | Iron: 1.5mg