Cut a circle from one slice to fit the bottom of the pudding bowl then cut the other 7 slices in half on the diagonal. Set 4 triangles aside for the top. Dip one side of the bread circle in the juice then put in the bottom of the pudding bowl, juice-side down. Repeat with the bread triangles, pressing them juice-side outwards, around the sides of the bowl, overlapping them to ensure there are no gaps. If there are any gaps, just push a small piece of bread into the hole to cover.
Spoon the reserved fruit into the bread-lined bowl, filling to the top. Trim any bits of bread sticking up at the edges. Use the reserved bread triangles to cover the top, then drizzle or spoon the last berry juices over the top of the bread to cover. Fold over the overhanging clingfilm to cover the top, then put a small plate just smaller than the top of the bowl on top of the pudding and transfer to the fridge.
Place something heavy on top to weigh it down such as a 1kg bag of sugar, a heavy book or a bowl filled with water. Chill overnight so that the bread can soak up all the juices from the fruit. When ready to serve, lift off the weight and unwrap the clingfilm on top.
Place a large serving plate over the top of the bowl then carefully turn over to invert the pudding onto the plate. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.
Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Recipes from this episode. Summer pudding loaf. Preparation time overnight. Cooking time less than 10 mins. Serves Serves 6. By Mary Berry. From Mary Berry Cooks. Share Share this with. Print recipe. Recipe tips. Recipe Tips This will keep for two days in the fridge.
Related Recipes. Cauliflower cheese soup By Annie Rigg. Turn it out of the mould and package up with cling film, tin foil, etc. Nevertheless we did manage to invent a summer pudding, just to fill in between seasons as it were. Although most cooks call it summer pudding, some refer to it as hydropathic pudding because it was served to patients in nursing homes and spas where, it seems, pastry was not permitted. I prefer to believe that it was a simple invention of the British cook who just happened to have a garden full of fresh summer fruit, a loaf of bread and a pudding basin.
The bread, cut into slices, lined the sides of the bowl. Raspberries, red currents or blackberries, gently combined with fine sugar, filled the bowl to the brim. More slices of bread covered the top, and the whole pudding was pressed down with a weight and left to get cold.
Later the pudding was turned out onto a dish. By this time, the bread had soaked up the fruit juice and the pudding had set into a homogeneous mass of rich sweet fruit, over which the cook poured cream. The Cooking of the British Isles.
0コメント