Wednesday , December 8 2021

Summer Pudding

By Sara Matthews

Recipe published in Feast, Issue 09 – September 2016

Makes enough for 6


300g of strawberries
250g of blackberries
100g of blueberries
500g of raspberries
175g of caster sugar
1 loaf of gluten free bread
(The number of slices will depend on the size of your loaf. We have all had the disappointment of opening a gluten free loaf to find it’s full of holes. I find the egg free, gluten free bread doesn’t have this problem quite so often)

1. Wash and gently dry the fruit with kitchen paper. Keep the strawberries separate
2. Place the sugar and 3tbsp of water in a large pan and gently heat to dissolve the sugar. This can take some time, but do not be tempted to increase the heat as this may increase the chances of the sugar burning – which tastes awful. The sugar is ready when there are no gritty bits on the bottom of the pan when you stir. Add all the fruit except for the strawberries, bring to the boil and cook for 3 minutes over a low heat, stirring occasionally but being careful not to break up the fruit. The fruit will become soft but mostly intact with a wonderful rich-looking sauce. Take off the heat and add the strawberries, then stir. Place a sieve over a bowl and drain the fruit. Set aside to drain fully
3. Prepare a 1.25 litre pudding basin. Line the basin with cling film. It’s best to use two pieces so you can easily get fully inside the bowl. Make sure you have a good overhang of cling film of around 10-15cm. This will allow you to cover the pudding
4. Carefully remove the crusts from the bread. If the slices are large cut in half at an angle which will allow you to patch the pieces together when lining. However, gluten free bread tends to be small so if this is the case use whole
5. Starting at the bottom of the bowl, dip the bread slices in the drained juice to coat and line the basin leaving no gaps. Remember to leave some bread to cover what will become the base of the pudding
6. Once the pudding basin is fully lined, fill with the fruit. Then dip the remaining bread in the juice, and cover – again leaving no gaps. Pull up the cling film to tightly cover the top of the pudding. Place a saucer on top, weigh down with a can or something heavy, and place in the fridge to rest and set for at least 6-8 hours, preferably overnight
7. Once ready to serve, remove the cling film from the bottom of the pudding. Place a plate over and turn over. Remove basin then cling film. Slice and serve with leftover berries, juice and cream 

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