Easiest Way to Make Speedy Dark Fruits Summer Pudding

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, dark fruits summer pudding. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Dark Fruits Summer Pudding is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Dark Fruits Summer Pudding is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook dark fruits summer pudding using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Dark Fruits Summer Pudding:

1. Prepare 275 ml Strongbow dark fruit cider
2. Take 6-7 slices thick cut, sourdough bread
3. Make ready Pared rind of small lemon
4. Get Pared rind of ½ an orange
5. Take 100 g caster sugar
6. Make ready 300 g blackberries
7. Make ready 130 g raspberries
8. Prepare 200 g strawberries, tops removed, chopped in half if large
9. Prepare 1 tsp butter for lining the bowl
10. Make ready 1 litre pudding bowl

Instructions to make Dark Fruits Summer Pudding:

1. Rub the bowl with butter to help the pudding leave the dish easily at the end.
2. Cut the crusts off the bread and cut the bread to fit the sides of your bowl. Fill any gaps with smaller cut pieces. Push the bread into the sides of the bowl and where the bread slices join each other to make slight seal.
3. Cut a piece of bread to fit the bottom of the bowl and place in the bottom. Fill any gaps with smaller pieces of bread then cut a lid and reserve until later.
4. Place the Strongbow cider in a medium sized sauce pan, along with the lemon, orange and caster sugar. Stir briefly. Place on a medium to high heat and boil for 2-3 minutes.
5. Reduce the heat and take out the lemon and orange rind. Add all the strawberries and half of the blackberries and simmer for 2-3 minutes then take off the heat.
6. Add the raspberries and the rest of the blackberries to the saucepan and stir. Using a ladle, spoon the fruit into the bread lined pudding dish. Once in, add the bread lid on top and fill any gaps with bread cut to the right size to make a complete covering over the top.
7. Gently pour the remaining juice over the top of the bread and encourage the bread to soak up the liquid by gently pressing down with a fork.
8. Place the pudding bowl onto a plate, and then place a smaller plate on top. Weigh it down with a can of Strongbow or a tin of beans!
9. Place in the fridge for at least 6 hours, ideally overnight.
10. When you are ready to serve the pudding, gently run a knife down the sides of the pudding dish to release the pudding. Place a plate on top of the pudding dish and turn out the pudding onto the plate.
11. Decorate with any extra fruits and cut with a sharp knife, spooning over any extra juice.
12. Fuss free tips: Use the best quality bread you can afford. A quality sourdough will soak up the juice and retain its shape and give the best structure for your pudding.

So that’s going to wrap it up with this special food dark fruits summer pudding recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!