Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, dark fruits summer pudding. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Dark Fruits Summer Pudding is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Dark Fruits Summer Pudding is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have dark fruits summer pudding using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Dark Fruits Summer Pudding:
- Get 275 ml Strongbow dark fruit cider
- Take 6-7 slices thick cut, sourdough bread
- Prepare Pared rind of small lemon
- Take Pared rind of ½ an orange
- Get 100 g caster sugar
- Prepare 300 g blackberries
- Take 130 g raspberries
- Get 200 g strawberries, tops removed, chopped in half if large
- Take 1 tsp butter for lining the bowl
- Get 1 litre pudding bowl
Instructions to make Dark Fruits Summer Pudding:
- Rub the bowl with butter to help the pudding leave the dish easily at the end.
- Cut the crusts off the bread and cut the bread to fit the sides of your bowl. Fill any gaps with smaller cut pieces. Push the bread into the sides of the bowl and where the bread slices join each other to make slight seal.
- Cut a piece of bread to fit the bottom of the bowl and place in the bottom. Fill any gaps with smaller pieces of bread then cut a lid and reserve until later.
- Place the Strongbow cider in a medium sized sauce pan, along with the lemon, orange and caster sugar. Stir briefly. Place on a medium to high heat and boil for 2-3 minutes.
- Reduce the heat and take out the lemon and orange rind. Add all the strawberries and half of the blackberries and simmer for 2-3 minutes then take off the heat.
- Add the raspberries and the rest of the blackberries to the saucepan and stir. Using a ladle, spoon the fruit into the bread lined pudding dish. Once in, add the bread lid on top and fill any gaps with bread cut to the right size to make a complete covering over the top.
- Gently pour the remaining juice over the top of the bread and encourage the bread to soak up the liquid by gently pressing down with a fork.
- Place the pudding bowl onto a plate, and then place a smaller plate on top. Weigh it down with a can of Strongbow or a tin of beans!
- Place in the fridge for at least 6 hours, ideally overnight.
- When you are ready to serve the pudding, gently run a knife down the sides of the pudding dish to release the pudding. Place a plate on top of the pudding dish and turn out the pudding onto the plate.
- Decorate with any extra fruits and cut with a sharp knife, spooning over any extra juice.
- Fuss free tips: Use the best quality bread you can afford. A quality sourdough will soak up the juice and retain its shape and give the best structure for your pudding.
So that’s going to wrap it up with this special food dark fruits summer pudding recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
