Ingredients

• 450g summer berries , defrosted if frozen
• 4 tbsp blackcurrants cordial or créme de Cassis
• 225g pot of organic red fruits compote
• 6 medium slices white bread , crusts cut off

 Method

 1. Mix the first 3 ingredients and leave for 5-10 mins. If you're using defrosted fruit, tip in
   some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an
   overhang. Cut a circle of bread to fit the base, then quarter the rest.

2. Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the
   fruit and bread, pour over the remaining juices and cover with the overhanging cling film -
   weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until   
   ready to eat.  


Accompaniments
 
Ready Prepared
 
Cream.
Crème fraîche.

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Comments (1)

• |2011-12-18 18:54:14 Linda Winkler  - Summer Pudding is Tart
  I had Summer Pudding recently in Oxford at a university dinner. I was a visitor from Canada. Was quite surprised at how tart (read sour) it was and to me, not a very pleasant dessert. I wanted to ask for the sugar basin! In fact, I was surprised at how un-sweet many desserts were in England. In North America I think we would sweeten the berries quite a lot.

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