Holly's favourite summer pud

    14 hours 25 min

    Delicous and a treat everyone will love!

    Aberdeenshire, Scotland, UK
    2 people made this

    Serves: 6 

    • 150g blackcurrants
    • 150g redcurrants
    • 150g raspberries
    • 100g caster sugar
    • 2 tablespoons water
    • 5 to 6 slices white bread

    Prep:25min  ›  Cook:6hr  ›  Extra time:8hr chilling  ›  Ready in:14hr25min 

    1. Remove currants form their stalks.
    2. Put all fruit, sugar and water in a suacepan.
    3. Bring fruit to boil. Then allow to simmer for about 5 minutes.
    4. Cut the crust of the bread. Then cut all but one slice in half. Arrange slices in pudding basin. Press edges down firmly.
    5. Spoon the fruit mixture in the fruit basin keeping a little of the juice for serving.
    6. Cover with the whole slice of bread making sure there are no gaps. Place a saucer on top and add weight; this will press everything together. Allow to cool then place in fridge overnight.
    7. To serve turn onto a plate and cut in to wedges. Pour over the remaining juice.

    Serving suggestion

    you may wish to make more sauce out of berries for serving.

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