English Summer Pudding Recipe

Print Save English Summer Pudding Recipe Embed Ingredients 7-10 slices White Bread, crusts removed 1/2 cup Granulated Sugar 12 ounces Raspberries 6 ounces Blackberries 6 ounces Strawberries, cut into a similar size to the other fruit Whipped Cream Directions Line the bottom of a large bowl bowl with a circular slice of bread. Line the sides of the bowl with more slices so they fit snuggly. Add the sugar and 2 tablespoons water to a large saucepan over medium-low heat and heat until the sugar melts and cook for a few minutes until it starts to thicken. Stir in the fruit so it is well coated with the sugar liquid and cook for 2 minutes, until the fruit has released some of its juices. Spoon the fruit into the bread-lined bowl, reserving the liquid. Top the bowl of fruit with more bread, covering evenly. Place a plate that fits on top and weigh down with a heavy can. Refrigerate for 8 hours. Strain the leftover juice, cover and refrigerate. Run a knife between the bread and the bowl to help release and turn out onto a serving dish. Brush the the outside of the bread with the rest of the fruit juice. Serve with a side of whipped cream and juice. Recommended Cuisinart Stainless Steel Mixing Bowls Le Creuset 3-quart Stainless Steel Saucepan Le Creuset Revolution Spatula via Food Fanatic http://ift.tt/2uVITWX Food Fanatic