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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A beautiful and delicious dessert for the summer. Ingredients:
1 1/2 lbs. prepared fruit (blackcurrants, cherries, gooseberries, mulberries, strawberries, raspberries, redcurrants, rhubarb) |
4 oz granulated sugar |
6-8 slices bread, crusts removed |
5-6 tbsp water |
fresh fruit or mint sprigs |
Directions:
1. Wash and prepare any combination of the above fruit.
2. Stew very gently in water and sugar until soft, but retain their shape.
3. Remove the heat and allow to cool slightly.
4. Cut a round of bread, to fit the base of a 2 pint ceramic casserole.
5. Cut the bread into finger-llike strips and line the sides of the casserole, overlapping slightly.
6. Carefully pour the fruit into the prepared casserole, retaining 3 tablespoons of the liquid.
7. Gemtly shake the casserole slightly to ensure the fruit fills to almost top of bowl.
8. Cut the remaining bread to form a lid and cover the fruit,.
9. Cover with kitchen foil, then place a saucer plate or saucer that just fits inside the casserole and place a weight on top.
10. Allow to cool.
11. Place in the refrigerator and chill overnight.
12. To serve, gently run a knife round the edge of the casserole to loosen.
13. Invert on to a serving dish.
14. Pour the reserved liquid over the pudding.
15. Garnish with fresh fruit or sprigs of mint.
16. Serve with cream or vanilla ice cream.
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