Summer Pudding
Summer pudding is surprisingly easy to make but looks and tastes so impressive. Follow James' masterclass recipe and make the most of the last of the season berries!
Ingredients
- 8 thin slices white bread
Sauce
- 400g strawberries, hulled
- 200g raspberries
- 100g blackberries
Filling
- 100g blueberries
- 100g blackberries
- 75g raspberries
- 100g strawberries, hulled and chopped
To serve
- Clotted cream
- Mint sprigs
- Spun sugar
- Extra berries
- Icing sugar
Method
- Line 4 small bowls/dishes with cling film.
- Blitz the sauce berries together then pass through a sieve.
- Cut the bread into 4 small circles and 4 large circles remove the crusts and cut the rest into rectangles. Dip all the pieces in the fruit sauce and cover the bottom and sides of the dishes.
- Coat the mixed berries in a couple of spoonfuls of sauce, fill the middle with the fruits and top with the large circle. Squash down then carefully pop out onto plates.
- To serve, spoon over extra sauce and decorate with the remaining berries, clotted cream, mint, a dusting of icing sugar and spun sugar.
Ingredients
- 8 thin slices white bread
Sauce
- 400g strawberries, hulled
- 200g raspberries
- 100g blackberries
Filling
- 100g blueberries
- 100g blackberries
- 75g raspberries
- 100g strawberries, hulled and chopped
To serve
- Clotted cream
- Mint sprigs
- Spun sugar
- Extra berries
- Icing sugar
Method
- Line 4 small bowls/dishes with cling film.
- Blitz the sauce berries together then pass through a sieve.
- Cut the bread into 4 small circles and 4 large circles remove the crusts and cut the rest into rectangles. Dip all the pieces in the fruit sauce and cover the bottom and sides of the dishes.
- Coat the mixed berries in a couple of spoonfuls of sauce, fill the middle with the fruits and top with the large circle. Squash down then carefully pop out onto plates.
- To serve, spoon over extra sauce and decorate with the remaining berries, clotted cream, mint, a dusting of icing sugar and spun sugar.
