Summer Pudding
Sliced bread
Punnet raspberries
Punnet black currant
Punnet red currants
Sugar to taste (I use approx 1 to 2 tbsp)
Separate the red and black currants from their stalks. Place the fruit and sugar over low heat in a large saucepan for 5 to 6 mins until the juice begins to run, add more liquid if required.
Line a basin/Pyrex bowl with slices of bread overlapping to fill holes. Put some of liquid over the bread making sure it soaks all the bread.
Pour in the fruit retaining some of the liquid, cover the top of basin with bread and pour over the remaining juice. Put into the fridge to chill for a few hours.
Punnet raspberries
Punnet black currant
Punnet red currants
Sugar to taste (I use approx 1 to 2 tbsp)
Separate the red and black currants from their stalks. Place the fruit and sugar over low heat in a large saucepan for 5 to 6 mins until the juice begins to run, add more liquid if required.
Line a basin/Pyrex bowl with slices of bread overlapping to fill holes. Put some of liquid over the bread making sure it soaks all the bread.
Pour in the fruit retaining some of the liquid, cover the top of basin with bread and pour over the remaining juice. Put into the fridge to chill for a few hours.
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