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Sunday, 1 September 2013

Summer Pudding in a Caravan

Yes, I know it is not a something to crow about but I did make this dish in a caravan! So, I was chuffed that it was a great success.

Ingredients - to fit 2 pt Pudding Bowl

2 lbs of mixed fruits including the following: (use more strawberries and raspberries)

Redcurrants
Blackcurrants
Strawberries
Raspberries

If fresh fruits are not available then use mixed berries from the freezer section!

One large sliced white loaf (if possible use a loaf that is not mass produced and purchase it two days before you require it)

3-4 tbsp sugar (depends on your taste)

Method

  • Prepare the fruits, remove strawberry hulls, currant stalks, etc. Cut large strawberries in half and place in a large saucepan with the sugar.
  • Place over a very low heat and allow the sugar to dissolve stirring very occasionally until the juices run.
  • Remove from the heat and place to one side.
  • Cut the crusts from the bread. Then trim the slices to line the bowl.


  • Drain some of the juice from the fruits and dip each piece of pre-cut bread into this before lining the bowl.

  • When the jigsaw is complete spoon the fruits into the bread lined bowl and cover with more cut and dipped bread. See pictures.


  • If any juices are left after dipping the bread then pour these over the finished pudding.
  • Lightly encase the whole bowl in cling film. Place a saucer on top and weigh down with a heavy object e.g. a large tin of beans!
  • Place in the fridge for several hours (preferably overnight)
  • To serve: loosen the pudding using a knife and turn into a deep dish, serve with any leftover fruits, fresh cream or Greek yoghurt.


Enjoy what is left of the summer!