Wednesday, October 8, 2008

Summer Pudding

Serves: 4


14 ounces (450 g) frozen berries (mixture of raspberries, blueberries and strawberries)
1/2 cup sugar or to taste
Slices of day-old white bread
Cream for serving

Microwave Method:

1. Place berries and sugar in a large glass bowl. Cook uncovered for 10-11 minutes on MEDIUM. Do not stir during cooking. Leave to cool.
2. Trim the crusts off the bread, halve the slices and neatly line 4 small ramekin molds. Place a circle of bread in the bottom of the bowl, making sure it is completely lined, so the juices can't escape.
3. Spoon the juice over the bread ensuring all the bread is covered. Spoon fruit gently into the bowls. Cover the fruit with a layer of bread so it fits snugly inside the rim of the bowl; place a plate with a weight on top of each ramekin.
4. Chill pudding overnight. At serving time turn out onto a dish. Dust with icing sugar. Serve with cream.

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