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Summer pudding


  • 1kg fresh mixed berries or use frozen
  • ¼ cup caster sugar
  • 24 slices white sandwich bread, crusts removed
  • 300-400g extra berries, to serve

Summer pudding

  • Serving size: Serves 6
  • Cooking time: More than 2 hours

Stir berries with sugar in a saucepan over moderately low heat until mixture gently boils and juices form. Drain through a sieve over a bowl to catch juice. Cool. Line 6 x 1-cup moulds with plastic wrap.

Flatten bread slices using a rolling pin; cut 18 of the slices in half to make rectangles. Dip pieces, one at a time, into juice. Arrange 6 rectangles in each mould, slightly overlapping, to cover base and sides completely, leaving a little overhanging at the rim. Fill moulds with berries; fold overhanging bread over fruit. Cut circles from remaining bread to fit tops of moulds. Dip into juice and place over filling. Cover with plastic wrap.

Place moulds in a shallow dish. Place a baking tray on top with heavy cans to add weight. Chill overnight. To serve, puree extra berries and sweeten to taste. Loosen edge of moulds using a knife and invert onto plates; remove plastic. Serve with berry puree.

Tips: Use frozen berries when fresh are in short supply. Serve with mascarpone or thick cream.

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