Summer Pudding
 
This is the easiest summer pudding you will ever make and was inspired by Nigel Slater’s recipe in his book Appetite.
 
Serves 6
 
I use a 24cm shallow dish for this.
 

• About 750g of frozen summer fruits but they could be fresh
• About 100g of sugar to sweeten the fruit
• Glass of water
• Sliced white bread – enough for two layers of your dish, slice fairly thinly and cut crusts off.  You can use up stale bread or even slices you have frozen. Here I would buy a boule from the supermarket and slice it there in the machine, sliced bread here is not to our taste - far too sweet.

 

1. Slice and prepare you bread.
   
2. Put the fruit, sugar and water in a large saucepan, bring to the boil gently and let them simmer until the berries have burst and you have rich purple liquid. This should only take a few minutes make sure the sugar has dissolved
   
3.  Take the fruit off  the heat and layer up the bread and fruit and juice in the shallow dish.  I start with some spoonfuls of the fruit and juice, add a layer of bread, fruit, bread, then top with the rest of the fruit and pour in all the juice.  It should look quite runny with pools of juice on the top as the bread will continue to soak up the juice  Leave to cool, then place in fridge before serving. 
4. Serve with cream or ice cream

 

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