Easy Summer Pudding
Ingredients
225g (8 oz) fresh or frozen mixed fruit, such as raspberries,
blackcurrants, redcurrants, etc.
150m. (1/4 pt) water
2 tablespoons of honey (approximately)
4 to 6 medium slices of bread (white or wholemeal), crusts removed
Fresh redcurrant sprigs and mint leaves, to decorate (optional)
Preparation for conventional method
1- Put fruit into saucepan, add water, cover and cook gently until fruit is tender.
Remove pan from heat and add honey to sweeten to taste.
2- Reserve 1 slice of bread. Cut remaining bread slices into fingers and use
about two thirds of bread fingers to line a 600ml (1pt) pudding basin.
3- Half-fill bread-lined basin with half of fruit and top with layer of remaining
bread fingers. Spoon remaining fruit into basin and top this with lid of bread
using reserved slice of bread, shaped to fit.
4- Pour over any remaining fruit juices and cover with a plate that just fits
inside basin. Place a weight on top of plate, cool, then chill for several
hours or overnight before serving.
5- Carefully unmould pudding onto serving plate and decorate with
redcurrant sprigs and mint leaves.
Preparation for Microwave Oven
1- Put fruit into a microwave-proof container, add water, mix well and cover. Cook on "high or 100%"
for 5 minutes or until the fruit is tender. Stir twice during cooking.
2- Reserve 1 slice of bread. Cut remaining bread slices into fingers and use
about two thirds of bread fingers to line a 600ml (1pt) pudding basin.
3- Half-fill bread-lined basin with half of fruit and top with layer of remaining
bread fingers. Spoon remaining fruit into basin and top this with lid of bread
using reserved slice of bread, shaped to fit.
4- Pour over any remaining fruit juices and cover with a plate that just fits
inside basin. Place a weight on top of plate, cool, then chill for several hours
or overnight before serving.
5- Carefully unmould pudding onto serving plate and decorate with redcurrant
sprigs and mint leaves.
Note: Serve with low fat custard or fromage frais if you like.
