Summer Fruit Pudding

Summer Fruit Pudding

Ingredients -
Serves 4

8 slices of good quality bread, crusts removed
200g strawberries, pureed and passed through a sieve
12 strawberries
12 blueberries
12 raspberries
12 redcurrants all washed and cut into bite sized pieces.
1 x tablespoon caster sugar
1 x teaspoon crème de cassis
2 x tablespoons clotted cream


Method


  1. Line four darioule moulds with cling film.

  2. Slice four long thin slices of bread to fit the sides of the moulds and cut 4 round pieces, ensuring that you cut 2 smaller pieces for the bottom and two pieces a bit bigger for the top.

  3. Place the strawberry puree in a tray and lay the bread slices into it, turning them over to coat the bread. Once coated place the bread into the moulds.

  4. Take the sugar, spirits and fruits and stir together in a bowl until marinated and the fruits start to bleed.

  5. Fill the breaded moulds with the fruit pressing down to compact, when ¾ full, place a teaspoon of clotted cream on top of the fruit in the mould and place the lid on top, cling film tightly and allow to set for 1 hour.

  6. Serve with cream or ice cream!
Baumanns Brasserie Logo
Mark Baumann prepares 4 fantastic dishes from his recent cookery event at Kent Blaxill in April
Wow! This Summer Fruit Pudding is incredible and so easy to make
Two very satisfied guests congratulate Mark on a job well done
Mrs Baumann was on hand to keep Mark in check and also to chat to guests