THE RECIPE LIBRARY

Summer Pudding

(Serves 2)
 
Ingredients
 
1lb soft fruits, such as raspberries, strawberries, blackcurrants, red currants or blackberries
25g Caster sugar,
2 tablespoons of water
4-5 thin slices of bread

Method

1. Place the fruit, sugar and water in a saucepan and simmer very slowly for 5 minutes. Allow to cool.
 
2. Cut the crusts off the bread and use about three-quarters to line a small basin or bowl, fitting the slices closely together.
 
3. Put in the fruit and juice, then lay the remainder of the bread on top so that the fruit is completely covered.
 
4. Put a plate with a weight on it on top of the pudding and chill for 24 hours. The fruit juice should have soaked through all the bread.
 
5. Turn out on to a serving plate. Serve on its own or with low fat yoghurt or low fat crème fraiche.