Simple summer pudding
When my husband and I lived in England, working as a butler and cook team, we made this pudding every weekend for weddings and parties. Then, we had the stress of unmoulding them, but this simple version is made in a dish for easy serving. For me, it's the quintessential English dessert.
|½ cup||Caster sugar, (110g)|
|¼ cup||Water, (60 ml)|
|600 g||Frozen berries, mixed|
|10 slices||White bread, crusts removed, halved into triangles|
|1 to serve||Cream, pure/thin|
- Place the fruit in a saucepan with the sugar and water, then bring to the boil over a medium heat. Reduce the heat to low and simmer for 3-4 minutes until the sugar dissolves and the fruit starts to give off some of its juice.
- Layer a third of the bread in a 1-litre (4-cup) serving dish, cutting pieces to fit, if necessary. Using a slotted spoon, top the bread with half the berry mixture. Repeat with another layer of bread and fruit, then finish with the final layer of bread.
- Pour the liquid remaining in the pan over the bread, pressing down well. Cover and chill for at least 30 minutes, then serve drizzled with cream.