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Summer Pudding Recipe
6 large slices of bread, crusts removed
4 oz sugar
5 tbls water
1 1/2 lbs soft summer fruits
(either rhubarb, raspberries, strawberries, gooseberries, stoned
cherries, black or redcurrants, or a mixture of fruits)
A sprig of mint to decorate
5 fl oz fresh double cream
1 tbls fresh milk
Cut bread into neat fingers.
Put sugar and water into a saucepan and heat slowly until sugar
melts, stirring.
To Microwave:
Put sugar and water into a bowl and cook for about 2 mins.
stirring frequently, until dissolved.
Add fruit and simmer gently for about 7-10 mins. (gooseberries
and blackcurrants may take a few mins. longer).
To Microwave:
Add fruit, cover and cook for 3-7 mins, stirring
occasionally until soft.
Reserve a few spoonfuls of the juice.
Line base and sides of a 2 pint pudding basin with bread
fingers.
Add half the hot fruit mixture. Cover with more bread fingers.
Pour in remaining fruit mixture and top with remaining bread
fingers.
Cover with a saucer or plate. Place a heavy weight on top.
Refrigerate overnight.
Turn out on to a plate. If there are any white patches, spoon
reserved juice over them.
Decorate with fruit and mint.
Serve with cream, whipped with milk until lightly stiff.
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