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Summer pudding

by Chris Mosler
Summer pudding

Summer pudding

PT20M

PT24H

Why not try?

Ingredients

Metric

Imperial

1
Rinse the pudding basins with cold water but don’t dry (I can’t remember whether this is to help the bread absorb the fruit juices more easily or to help get the puddings out of the basin but it’s what my Gran did so I do it too!)
2
Slice the brioche and remove the crusts (you can freeze them to use later for dipping in chocolate fondue, not very English but very tasty!)
3
Line each basin with the brioche, pressing it firmly into the sides and bottom
4
Place the fruit in a pan and heat very gently until the fruit just starts to soften and the juices are released
5
Sprinkle with the caster sugar and stir it in (taste the fruit at this stage and if it is a little too tart add a little more sugar to taste)
6
Fill each basin to the brim with fruit and then top up with most of the juice, leaving just a little to drizzle over the tops when you serve. Top each one with a circle of brioche
Filling the summer pudding
7
Place a piece of baking parchment on top of each pudding and then with a glass which fits just inside the basin, press the lid onto the pudding, ensuring the fruit is pressed into the brioche. Leave in the fridge for 24 hours
8
When ready to serve, use a palette knife to help release the puddings from the moulds and turn onto individual serving plates
9
Serve drizzled with the remaining juice and with a dollop of crème fraîche, ice cream or clotted cream - or just on its glorious, fruity own!
Summer pudding
 

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Summer pudding

 
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