Serves 4 greedy people, or 6 polite ones This is a recipe that is delicious every time...
400g (14oz) raspberries 250g (9oz) redcurrants 250g (9oz) blackcurrants 140g (5oz) caster sugar 1tbsp water 8 thick slices of day-old white bread, crusts removed Double cream to serve Sugar to taste
Pick over the raspberries and place them in a bowl. Top and tail the currants and put them in a saucepan with the sugar and water, and cook for a few minutes until the juices run. Add to the raspberries in the bowl and mix together. Have ready a 1ltr Pyrex or china pudding bowl, which should be large enough to take the fruit. Line the base with the bread, then cut out a circle and place the other slices around the sides, making sure not to leave any gaps. Fill it with the fruit and really pack it down, then cover with a final circle of bread over the top. Place a plate over this, weigh it down and leave overnight in a cool place for the juices to saturate the bread. When ready to serve, turn it out onto a plate. If any white patches remain, pour over some juice made with extra currants stewed with sugar if desired. Serve with lots of double cream and sugar to taste. The pudding freezes well and is a good way of using up a glut of fruit.
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