Summer Pudding
30 min + overnight · serves 6
Crops from your garden in this recipe: 🍒 Redcurrant⚪ Whitecurrant🍇 Raspberry🫐 Blackcurrant
Ingredients
- 300 g Raspberries (grown in the garden)
- 150 g Redcurrants, stripped from stalks (grown in the garden)
- 100 g Whitecurrants, stripped from stalks (grown in the garden)
- 150 g Blackcurrants (grown in the garden)
- 120 g Caster sugar
- 8 Slices of day-old white bread, crusts removed
Green items are crops you can grow yourself.
Method
- Heat the currants with the sugar and 2 tbsp water for 3 minutes until the juices run but the fruit still holds its shape. Stir in the raspberries off the heat.
- Line a 1 litre pudding basin with cling film, then line it with bread, cutting a round for the base and fitting slices around the sides with no gaps.
- Spoon in the fruit with about two-thirds of the juice and cover the top with more bread.
- Place a small plate and a weight on top and chill overnight.
- Turn out onto a plate and spoon the reserved juice over any pale patches. Serve with cream.