Preparation Time : 45 minutes + over night to set
Cooking Time : 5 minutes
Serving : 10 members
Description
Summer pudding . A dessert which is a treat to the eyes as well as your tummy. Recipe adapted from the book classic essential puddings which i bought 15 years back at a book exhibition held at my place. A small book with just 30 english dessert recipes but worth the buy as all the 30 pudding recipes are awesome. I have not yet tried all the recipes.I made this pudding when my cousins had come here. They just loved it. In fact my cousin brother muhazareen (babu)was like you should start a pudding boutique soon. The original recipe demanded a variety of berries , as its not available at my place, I have substituted with easily available fruits always . As summer is on its way soon, get ready for the heat folks.
Ingredients
Ingredients | Quantity |
|---|---|
| black currents | 150 gm |
| red currents | 150 gm |
| raspberries | 150 gm |
| blackberries | 150 gm |
| strawberries | 200 gm (Hulled and quartered or halved) |
| caster sugar | 1/2 cup ( 125 g ) or to taste |
| good quality sliced white bread | 6 to 8 slices (crusts removed ) |
Method
- Put all the berries except the strawberries in a large pan with 1/2 cup water and heat gently for 5 minutes or until berries begin to collapse . Add the strawberries and remove from heat . Add sugar to taste and cool .
- Line a pudding basin or mould with bread . Cut a large circle out of one slice for the bottom and cut the rest of the bread into wide fingers . Drain a little of the juice off the fruit mixture .
- Dip one side of each piece of bread in the juice before fitting in the juice side down , into the basin , leaving no gaps . Do not squeeze or flatten the bread or it will not absorb the juices .
- Fill the Center of the basin with the fruits and add a little juice . Cover the top with the remaining dipped bread , juice side down , trimmed to fit . Cover with plastic wrap .
- Place a small plate which fits inside the dish onto the plastic wrap ,then weight it down heavy cans or a glass bowl . Place on an oven tray to catch any juices which may over flow the basin .
- Refrigerate over night . Carefully turn out the pudding and serve with any leftover fruit mixture and cream .
Original recipe adapted from classic essential puddings
Ingredients
Ingredients | Quantity |
|---|---|
| Apples | 150 grams peeled and chopped |
| Bananas | 150 grams chopped |
| Guava | 150 grams chopped |
| Orange | 1 segments alone |
| Pomegranate juice | 1 fruit |
| Red food color | few drops , ( optional ) |
| Sugar | 3/4 cup |
| Bread slices | 10 to 15 crusts removed |
| Butter | to grease |
| Strawberry crush | 1 cup ( I used mapro toppings brand you can use Hershey's brand also ) |
Method
- Put all the chopped fruits together along with the pomegranate juice and boil for 5 minutes .
- Add sugar to taste ( be careful with sugar as the strawberries crush has a lot of sugar already . add the food colour . Cool completely .
- Line or grease a pudding basin or a pudding mould . cut a large circle out of one bread slice for the bottom and wide fingers with the rest of bread slices .
- Mix strawberry crush with red food colour ( optional , but gives a bright red colour to the pudding ) . Dip one side of each piece of bread in the strawberry crush before fitting it into the pudding mould , crush dipped side down on the bottom and sides with wide fingers over lapping each other leaving no gap .
- Do not squeeze or flatten the bread as it will not absorb the juices . Fill the Center with the boiled fruit mixture with its juices . Cover the top with remaining dipped bread , juice side down .
- Trim the edges to fit in . Cover with plastic wrap . Place a small plate which fits inside the dish onto the plastic wrap , then weight in down with heavy cans or a glass bowl .
- Place over a tray or plate below to catch any juices which may over flow . Refrigerate over night .
- Carefully turn out the pudding and serve with another brush up of strawberry crush .
