This classic English pudding is made with a selection of summer soft fruits which you can vary as you choose. The addition of gelatine makes the serving of the pudding much easier. Use one of the softer, lighter types of brown bread for this recipe.
PREP TIME: 30 min
COOK TIME: 3 min
READY TIME: 33 min
CALORIES: 150 (per serving)
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- 250 g (8 oz) red and white currants
- 125 g (4 oz) blackcurrants
- 125 g (4 oz) raspberries
- 125 g (4 oz) loganberries
- 125 g (4 oz) strawberries
- 125 g (4 oz) cherries, blueberries or cultivated blackberries
- 1 tablespoon clear honey
- 1 sachet gelatine (optional)
- Margarine, for greasing
- 8 x 1 cm (1/2 inch) thick slices brown bread, crusts removed
1 Place all the fruit in a large saucepan (it must not be aluminium or cast iron) with the honey and cook very gently for 2-3 minutes, just long enough to soften the fruit and allow the juices to run a little.
2 Sprinkle the gelatine over and stir it in very carefully, trying not to crush the fruit.
3 Line a lightly greased 1.2 litre (2 pint) pudding basin with three-quarters of the bread, rimming the slices to fit, making certain that all the surfaces are completely covered and the base has an extra thick layer.
4 Spoon in all the fruit, reserving 2 tablespoons of the juice in case the bread is not completely colourcd by the fruit when the pudding is turned out. Cover with the remaining bread. Lay a plate or saucepan lid that will fit inside the rim of the bowl on top and place a 1 kg (2 lb) weight on top. Chill for 10-12 hours.
5 Turn out and cut into wedges to serve.
Calories: 150 Kcal
Protein: 5 g
Fat: 1 g
Carbs: 30 g