Summer Pudding

Summer Pudding
This upside down pudding is made by lining a pudding bowl with bread slices and filling the space with soft fruit and juice.
The pudding is pressed with a plate with a weight on – a can of beans will do – to release the fruit juices then turned upside down to serve.

Ingredients Serves 2

350g frozen mixed berries

Zest of 1 lemon

50g caster sugar

3 – 4 large slices bread

Method

1. Heat the frozen berries in a saucepan with lemon zest, sugar and 3 tablespoons of water.
2. Cook for 5 mins or more. Drain through a sieve and keep the juice.
3. Line the moulds – a small bowl, teacup or mug with cling film – leave an overlap at the top.
4. Remove the bread crusts and cut into strips to line the sides of the mould. Dip the bread in the fruit juice, line the moulds, starting with the bottom pieces, then lay soaked pieces of bread along the sides. Keep some bread for the lid.
5. Tip the fruit into the lined moulds. Finish with a layer of bread to make a lid.
6. Pour over remaining liquid. Wrap the overhanging cling film over the top.
7. Put and plate on top and leave in the fridge for 2-3 hours or overnight.
8. To serve, unwrap the cling film, put a plate over the pudding, flip over, remove the mould, peel away the cling film and serve upside down!