Miguel thinks big when cooking a mega Christmas feast for a well-deserving charity
Air Date: 01 Dec 2017
Recipe by: Miguel Maestre
Prep Time: 15 minutes
- In a large saucepan heat the thawed berries together with the sugar and 4 cups of water.
- Bring to the boil, reduce the heat and leave to simmer for 3 to 5 minutes or until the sugar has dissolved and the water is flavoured with berries.
- Strain the berries, keeping the liquid.
- Set both aside to cool.
- Meanwhile, line a loaf tin with plastic wrap, leaving an overhang on each side to wrap the entire pudding once it is constructed.
- Remove the crusts from the slices of bread, these can be kept to be used as fresh breadcrumbs in another dish.
- Dip the crustless bread into the cooled syrup and use to line the base and sides of the tin. Overlap slightly to ensure there are no gaps.
- Spoon the cooled fruit into the lined tin, covering it with more crustless slices of syrup soaked bread. Pull over the overhanging clingfilm to wrap the pudding.
- Place a saucer/tin that fits inside the tin on top of the pudding, then place a weight (a few cans of food will do) on top of it. Refrigerate overnight to soak up the juices.
- Place the remaining juice from the berries into a small pan. Bring to the boil and then simmer for 5 to 10 minutes or until the juice has reduced into a light syrup. Pour into a jug and also keep in the fridge overnight.
- Reserve the remaining juice to serve with the pudding.
- To serve, remove weight and unwrap the pudding. Carefully invert onto a place.
- Serve large slices with the syrup, cream and fresh berries, if desired.