Summer Pudding

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The Living Room Ep 43 Recipes: Chrisoni and Summer Pudding
The Living Room Ep 43 Recipes: Chrisoni and Summer Pudding
You're watching The Living Room Ep 43 Recipes: Chrisoni and Summer Pudding Miguel thinks big when cooking a mega Christmas feast for a well-deserving charity

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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

Serves: 6

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Ingredients

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Method

  1. In a large saucepan heat the thawed berries together with the sugar and 4 cups of water.
  2. 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.
  3. Strain the berries, keeping the liquid.
  4. Set both aside to cool.
  5. Meanwhile, line a loaf tin with plastic wrap, leaving an overhang on each side to wrap the entire pudding once it is constructed.
  6. Remove the crusts from the slices of bread, these can be kept to be used as fresh breadcrumbs in another dish.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Reserve the remaining juice to serve with the pudding.
  12. To serve, remove weight and unwrap the pudding. Carefully invert onto a place.
  13. Serve large slices with the syrup, cream and fresh berries, if desired.
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