Home > Dessert And Pudding > Fresh Fruit Dessert > Summer Pudding 2

Summer Pudding 2


1½-2 lb blackcurrants, or raspberries, or loganberries, or blackberries (picked over)
¼ pint water
Approximately ½ sandwich loaf (thinly sliced)
Granulated sugar (to taste)
Arrowroot (slaked with fruit juice, or water)

6-inch diameter top (No. 2 size) soufflé dish, or pudding basin (1½ pints capacity)


Put the fruit and water into a pan, cover and simmer for 4-5 minutes (1-2 minutes longer for currants); strain. Work the fruit in an electric blender with a little of the juice, or rub through a Mouli sieve. If blended, strain the pulp through a strainer to get rid of any tiny pips. Add the rest of the juice to the purée, sweeten well. Remove the crusts from the bread.

Pour a little fruit purée into bottom of dish or bowl, put 1-2 slices of bread on top and add more of the purée. Con­tinue like this until the dish is very full, making sure that each layer is well soaked with the purée. Reserve a good ¼ pint of purée for the sauce. Put a plate and a 2 lb weight on top of the pudding and leave overnight.

Add a little water to the reserved purée, add arrowroot, bring to the boil, stirring continuously, pour off and cool. Turn out pudding, spoon this sauce over it and serve with cream.

Related food category: