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Name: Summer Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: To Serve; Mint Leaves; ; acidity of the; ; vanilla seeds and a; ; stirred a few; 170 g Raspberries; ; fruit); Icing Sugar; Pouring Cream or Creme; 1 Stoneground Wholemeal Loaf; ; sugar); ; dusting of icing; (4 to 6); 1 Lemon; (twirls of zest); 170 g Blackcurrants; 170 g Redcurrants; 170 g Cherries; 170 g Blueberries or Bilberries; 170 g Small Strawberries; 4 tb Caster Sugar; (dependent on

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INGREDIENTS

To Serve
Mint Leaves
; acidity of the
; vanilla seeds and a
; stirred a few
170 g Raspberries
; fruit)
Icing Sugar
Pouring Cream or Creme
1 Stoneground Wholemeal Loaf
; sugar)
; dusting of icing
(4 to 6)
1 Lemon; (twirls of zest)
170 g Blackcurrants
170 g Redcurrants
170 g Cherries
170 g Blueberries or Bilberries
170 g Small Strawberries
4 tb Caster Sugar; (dependent on

Servings

INSTRUCTIONS

1. Strip stalks and hulls from all the fruit. Stone cherries. Reserve a few attractive little bunches of each fruit to garnish the puddings. 2. Put all juices into a pan with the caster sugar and zest, and cook only until the juices flow. Check the sweetness and add more sugar if necessary. 3. Pour fruit through a colander over a dish to catch the juices. Remove the zest. 4. Trim crusts off bread and slice it fairly thinly. 5. Cut out 4 circles to fit the bottoms of 4 puddings tins. Cut out rectangular strips, the height of the pudding tins and about 3 cm wide. 6. Soak it both sides in the deep red juices. Now line the tins with the soaked bread, making sure that there are no gaps. You will need to slightly overlap the strips. 7. Pack fruit into pudding tins, right to the top. 8. Cut out another 4 circles of bread to fit the tops. Dip these also in the syrup. Top the puddings. 9. Wrap the puddings enclosed in cling food wrap, twisting the excess underneath. Stand them on a tray. Put a second tray on top and weigh them down. 10. Chill in the refrigerator overnight. 11. Liquidise all remaining cooked fruit with the remaining fruit syrup and pass through a fine sieve into a clean container. 12. You should now have a coating fruit sauce. Chill until the next day. To Serve 13. Trim off any excess bread on the place of the pudding. 14. Run a small thin knife round the sides and, giving a good shake, turn the puddings out onto plates. 15. Pour a little sauce over and round the puddings, making sure the top and sides are coated with it and have a deep gloss. 16. Arrange the sprigs of berries on top and round the sides attractively, together with the mint leaves. 17. Dust lightly with Icing Sugar. 18. Serve with a jug of pouring cream or a spoonful of vanilla creme fraiche. NOTES : Chef:Tessa Bramley

NOTES

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Summer Pudding

To Serve
 Mint Leaves
 ; acidity of the
 ; vanilla seeds and a
 ; stirred a few
170 g Raspberries
 ; fruit)
 Icing Sugar
 Pouring Cream or Creme
1 Stoneground Wholemeal Loaf
 ; sugar)
 ; dusting of icing
 (4 to 6)
1 Lemon; (twirls of zest)
170 g Blackcurrants
170 g Redcurrants
170 g Cherries
170 g Blueberries or Bilberries
170 g Small Strawberries
4 tb Caster Sugar; (dependent on

1. Strip stalks and hulls from all the fruit. Stone cherries. Reserve a few  attractive little bunches of each fruit to garnish the puddings.    2. Put all juices into a pan with the caster sugar and zest, and cook only  until the juices flow. Check the sweetness and add more sugar if necessary.    3. Pour fruit through a colander over a dish to catch the juices. Remove  the zest.    4. Trim crusts off bread and slice it fairly thinly.    5. Cut out 4 circles to fit the bottoms of 4 puddings tins. Cut out  rectangular strips, the height of the pudding tins and about 3 cm wide.    6. Soak it both sides in the deep red juices. Now line the tins with the  soaked bread, making sure that there are no gaps. You will need to slightly  overlap the strips.    7. Pack fruit into pudding tins, right to the top.    8. Cut out another 4 circles of bread to fit the tops. Dip these also in  the syrup. Top the puddings.    9. Wrap the puddings enclosed in cling food wrap, twisting the excess  underneath. Stand them on a tray. Put a second tray on top and weigh them  down.    10. Chill in the refrigerator overnight.    11. Liquidise all remaining cooked fruit with the remaining fruit syrup and  pass through a fine sieve into a clean container.    12. You should now have a coating fruit sauce. Chill until the next day.    To Serve    13. Trim off any excess bread on the place of the pudding.    14. Run a small thin knife round the sides and, giving a good shake, turn  the puddings out onto plates.    15. Pour a little sauce over and round the puddings, making sure the top  and sides are coated with it and have a deep gloss.    16. Arrange the sprigs of berries on top and round the sides attractively,  together with the mint leaves.    17. Dust lightly with Icing Sugar.    18. Serve with a jug of pouring cream or a spoonful of vanilla creme  fraiche.        NOTES : Chef:Tessa Bramley

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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 8 servings

Calories: 57
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 207.8mg		5 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 11.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 57

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