SUMMER PUDDING EASY RECIPE

INGREDIENTS

Summer Pudding
600 g fresh strawberries, hulled, halved
300 g fresh mixed berries (blueberries, blackberries, etc.)
250 g fresh raspberries
380 g light brown sugar
oil, for greasing
10 - 15 slices sliced white bread, crusts removed, cut in squares and triangles (400 g approx.)

Chantilly Cream
400 g double cream, cold
5 - 8 drops lemon juice, to taste
1 Tbsp icing sugar

Preparation
Summer Pudding

Place strawberries, mixed berries, raspberries and sugar in a saucepan then heat gently for 10 mins Meanwhile, grease a pudding bowl or tin (approx. Ø 20 cm) and line with 2 pieces of cling film, overlapping in the middle. Strain fruit through a sieve collecting syrup in a bowl below. Set fruit and syrup aside.
Dip slices of bread in fruit syrup (on both sides) for a few seconds, then use to line base and sides of prepared bowl or tin.
Pour cooked fruit into bread lined bowl or tin. Enclose fruit with more dipped slices of bread, forming a lid. Fold over cling film then place a small plate on top and press down gently. Weigh plate down with tins or jam jars and refrigerate for 8 hours or overnight. Clean mixing bowl.
Chantilly Cream
Insert butterfly whisk. Place double cream, 5-8 drops lemon juice and icing sugar in mixing bowl then whisk, without setting a time/speed 3, until soft peaks form - watching carefully to avoid over-whipping. Transfer to a bowl and set aside in fridge. When ready to serve, turn out pudding onto a serving plate and enjoy with the chantilly cream.

Nutrition
per 1 portion
Calories
2140 kJ / 511.5 kcal
Protein
6 g
Carbohydrates
76.5 g
Fat
20.3 g

































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