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Receta Summer Pudding By Tim Mcroberts
by Global Cookbook

Summer Pudding By Tim Mcroberts
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Ingredientes

  • 1 x loaf white sliced bread
  • 8 ounce redcurants
  • 8 ounce blackcurrants
  • 8 ounce raspberries
  • 8 ounce strawberries
  • 8 ounce sugar
  • 1/4 c. vintage port
  • 1 Tbsp. water

Direcciones

  1. Put the strawberries, red and black currants into a pan with the sugar and 1 Tbsp. of water and the port. Heat gently till the juices begin to run. Add in the raspberries and heat them through for a couple of min to release some of the juices. Using a slotted spoon, transfer the fruit to a bowl.
  2. Remove the crusts from the bread and dip each slice into the fruit juice. Line 4 large ramekins or possibly small pudding bowls with the bread pcs, making sure which there are no gaps.
  3. Spoon the fruit into the bread-lined bowls and then cover the fruit with more bread. Cover each one with cling film and put a weight on top. Chill overnight and refrigeratethe remaining fruit juice.
  4. To serve, un-mould the puddings and spoon extra fruit juice over the top. Serve with fresh whipped cream and grated liquorice root.
  5. Preparation is easyPreparation time is 30 min sitting time is 12 hrs