Summer Pudding

Ingredients

serves 4
14 slices multigrain bread, crusts removed
6 cups (900g) mixed fresh berries (strawberries, raspberries, blueberries, loganberries)
4 teaspoons caster sugar 
Extra berries, for garnish

Method

  1. Cut crusts off bread and discard them. 
  2. Cut four round bases and tops out of bread. Set tops aside. Place a base in four individual soufflé dishes. Use the remaining bread to line the sides of the dishes, do this carefully making sure there are no gaps
  3. Wash berries. Chop strawberries. 
  4. Place berries and sugar in saucepan, and heat gently until liquid runs from berries. 
  5. Fill soufflé dishes, packing fruit down firmly and pour over the juice. 
  6. Cover each with one of the reserved bread tops
  7. Place a weight on top and refrigerate overnight
  8. Remove and discard tops
  9. Turn onto serving dishes - garnish with extra berries. 

Other Ideas

Save the bread crusts and turn them into breadcrumbs by pulsing in a food processor until fine.

Golden Rules

  1. Be Clean
  2. Be Careful
  3. Be Polite
  4. Be Brave
  5. Be Colourful
Remember the Golden Rules when cooking and eating!

Next Knife (Ages 6+)

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