Summer pudding

Ingredients 6
Servings 1


Serving Change
  • 9
    thin slices white bread, crusts removed
  • 1
    soft, ripe summer fruits and berries
  • 50
    soft brown sugar
  • 60
    Crème de Cassis or raspberry liqueur
  • flowers and berries for decoration
  • whipped cream for serving


Line a 1 litre (4 cup) pudding bowl with bread, leaving no gaps and reserving 2 slices for top. Gently heat fruit and sugar in a heavy-based saucepan, just enough to start juices running. Fill bread-lined bowl with fruit mixture, stopping just short of rim and reserving remainder for decoration. Add a generous quantity of liqueur. Cover top with remaining bread. Place bowl on a dish (to catch drips) and place a saucer on top of pudding. Place a heavy weight on saucer. Leave in refrigerator for 24 hours. To unmould, loosen pudding around sides with a spatula, place an upside-down serving dish on top of pudding to invert. Shake gently to release pudding, then remove bowl. Purée remaining fruit with remaining liqueur. Decorate pudding with flowers and berries and serve with fruit purée and whipped cream.

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