Healthy Recipes and more
You’ll need a 1 litre/2 pint pudding basin. Or any other kind of saucepan with similar measurements. I didn’t have a pudding basin either so I just took a bowl that resembled one.
Then you’ll also need:
1 lb 14oz mixed summer fruit
1 – 1 1/2 c sugar (depends a bit on how sweet you like it)
5 – 9 slices of white bread
Place fruit and sugar in a large saucepan. Slowly bring to boil, over low heat. When it starts boiling increase heat for 2 – 3 minutes, then decrease heat again and let simmer until the juices run.
Cut the bread into circles and triangles so that you can cover the inside of the pudding basin with them easily. Dip one side of the circle and triangles into the saucepan with the juice.
Cover the basin with those slices, the dipped side facing outwards. Spoon in the fruits and juice. Leave some of the juice for later, in case there still are white spots.
Cover the surface of the fruit with the remaining bread and store in the fridge for at least 8 hours. If you’re in a rush 4 hours in a freezer will also do.
Lastly, turn out the pudding and pour the remaining juices over it. You can serve it with double cream but I found it was just enough the way it was.