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Name: Summer Pudding
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 10 sl Medium-sliced white bread;; ; quartered; 100 g Caster sugar; 350 g Selection of mixed berries;; ; raspberries; 3 tb Orange juice; 450 g Strawberries; washed, hulled; Blackcurrants; redcurrants; Mint sprigs to decorate

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INGREDIENTS

10 sl Medium-sliced white bread;
; quartered
100 g Caster sugar
350 g Selection of mixed berries;
; raspberries
3 tb Orange juice
450 g Strawberries; washed, hulled
Blackcurrants; redcurrants
Mint sprigs to decorate

Servings

INSTRUCTIONS

Place mixed berries in a pan with the orange juice, sugar and 3tbsp water. Simmer gently for 5 minutes. Stir in the strawberries and leave to stand for 5 minutes. Drain the fruit, reserving the syrup. From one of the slices of bread, cut out a circle large enough to fit the base of a 1.2 litre pudding basin. Cut the remaining slices in half. Dip all the bread in the syrup and use to line the basin, reserving 5 pieces of bread for the top. Make sure you overlap the pieces round the sides. Spoon the fruit into the basin, pressing down well. Top with the remaining bread and spoon the syrup over, reserving about 4tbsp. Cover with a saucer and weigh down with cans, then leave in the fridge overnight. To serve, turn out the pudding on to a plate. Spoon the reserved syrup over the top and decorate with mint sprigs. Serve with cream if desired. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Summer Pudding

10 sl Medium-sliced white bread; 
  ; quartered 
100 g Caster sugar 
350 g Selection of mixed berries; 
  ; raspberries 
3 tb Orange juice 
450 g Strawberries; washed, hulled 
  Blackcurrants; redcurrants 
  Mint sprigs to decorate

Place mixed berries in a pan with the orange juice, sugar and 3tbsp water.  Simmer gently for 5 minutes. Stir in the strawberries and leave to stand  for 5 minutes. Drain the fruit, reserving the syrup. From one of the slices  of bread, cut out a circle large enough to fit the base of a 1.2 litre  pudding basin. Cut the remaining slices in half.    Dip all the bread in the syrup and use to line the basin, reserving 5  pieces of bread for the top. Make sure you overlap the pieces round the  sides. Spoon the fruit into the basin, pressing down well. Top with the  remaining bread and spoon the syrup over, reserving about 4tbsp. Cover with  a saucer and weigh down with cans, then leave in the fridge overnight.    To serve, turn out the pudding on to a plate. Spoon the reserved syrup over  the top and decorate with mint sprigs. Serve with cream if desired.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (946g)
Recipe Makes: 1 servings

Calories: 408
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 95mg		2 %
Total Carbohydrate 104.8g		31 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 104.7g
Protein 0.3g		0 %
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: 408

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