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Berry Summer Pudding

Created by All Foods Natural, Friday, 19 October 2007

Description

Use any kind of soft berries for this easy pudding -a combination of berries produces the best result. It needs time in the fridge with a weight on top for the bread to soak the juices. Prepare it in the morning, before leaving. Dessert will be ready when you are back in the evening.

Ingredients

At a glance

Cuisine

British

Ingredients

Berries

Course/Dish

Bread Pudding / Cobblers

Seasonal Eating

Meal Time

1 lb		mixed berries: blueberries, blackberries, raspberries, strawberries and currants.
1 to 1 1/2 cups		powdered sugar
6		slices bread, brioche like bread works best, crust removed

Methods/steps

1	Cut the bread to shape and fit against the bottom and sides of a 4 cups rounded pudding pan. Leave at least 1 slice.
2	Wash and drain fruit, discard spoiled, and remove stems. Halve strawberries. Mix sugar and fruit in a bowl. Use more sugar if the berries are too acid. Put the fruit into the pudding mold. Press firmly. Top with the remaining slice of bread.
3	Cover the pudding tin with a dish or tray that fits in and put a heavy weight on top. Keep in the fridge for 8 to 10 hours.
4	Remove the weight and covering dish, run a knife through the edge to separate the pudding from the pan, turn over to a serving dish and serve with cream.

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