A classic summer delight. This fruity pudding is said to have started life in Victorian spas and nursing homes, where it was served to patients as an alterntive to heavy pastry or suet treats. It tastes different every time, as the combination of fruits depends on the season and the proportions used.
Why not try... Creme de mure (blackberry liqueur) makes a nice alternative to cassis.
|720g||mixed soft summer fruits, such as raspberries, strawberries, red- and blackcurrants|
|1 tbsp||creme de cassis|
|caster sugar, to taste|
|butter, for greasing|
|6-8||thick slices of day-old white bread, crusts removed|
|pouring or whipping cream, to serve|
You will need a 1.1 litre pudding basin.
1. Put the mixed fruits in a saucepan with the creme de cassis, a sprinkling of sugar and a very small amount of water. Simmer gently for 3-4 minutes to dissolve the sugar and until the fruit is soft but still holding its shape, then remove from the heat.
2. Lightly grease a 1.1 litre pudding basin and completely line with most of the bread, cutting it to fit. Pour in the fruit and cover with the remaining bread to seal the pudding.
3. Place a small plate on top of the bread and stand a heavy weight on it so that the pudding is pressed down. This will ensure the juice is absorbed, turning the bread a wonderful, rich colour. Allow to set in the fridge fpr a minimum of 8 hours or overnight. Turn out carefully and serve with cream.