English Summer Berry Pudding with Chantilly Cream

Desserts food, desserts, recipes, tastey recipes, recipe ingredients

Serves: 4
Preparation: 30 minutes
Cooking Time: No cooking required



Ingredients

  • 200g strawberries, sliced in half
  • 200g blackberries
  • 350g raspberries
  • 150g golden caster sugar
  • 3tbsp water
  • 7-8 slices of white sliced bread, crusts removedFor the Chantilly cream:
  • 125ml double cream
  • 1⁄2 tsp icing sugar
  • 1⁄2 tsp vanilla extract

Method

  1. You will need to line a 1ltr pudding bowl with cling film with a 10cm overhang.
  2. Firstly place the golden caster sugar and 3tbsp of water into a medium saucepan and gently simmer until the sugar has dissolved.
  3. Now add the blackberries and raspberries and cook for 1 minute allowing the fruit to soften slightly. Strain the fruit through a sieve over a bowl keeping the juices.
  4. Take a 1ltr pudding bowl and with one of the slices of bread cut a circle to fit the base of the dish.
  5. Cut a circle that would fit the top of the dish too. Slice the rest of the bread into two strips. Place the small circular piece of bread into the juices making sure both sides are covered. Place into the bowl.
  6. Line the side of the dish with the strips again soaking them in the juices and overlapping when placing into the dish, if you don’t use all the strips that doesn’t matter.
  7. Next goes in the fruit adding the strawberries as you do so.
  8. Top the pudding with the large disk of bread soaked in the juices. Pull the overhanging cling film over the pudding and pop into the fridge with a tin plate sitting on top and a couple of tins of tomatoes or such like to weigh the pudding down. Chill the pudding for about 5 hours.
  9. To serve peel back the cling film pop a plate upside down over the pudding and flip over. Remove the basin and spoon over any left over juices. Serve with Chantilly cream and to make this simply whip the cream, icing sugar and vanilla together.

This recipe has one or more red traffic lights it’s fine to eat occasionally or as a treat.

Garnish with cranberries and blueberries.



Follow our social media

Facebook Twitter Youtube