Summer offers a spectacular array of yummy berries, this traditional summer pudding with a twist puts them to good use to create a scrumptious dessert. It is best to make the pudding a day in advance but a minimum of 4 hours will do.
1.5 kg mixed berries eg. strawberries, hulled and halved, raspberries, blueberries etc
4 tbsp water
150g caster sugar
Bread
16 slices of white bread, crust removed
To Serve
thick or clotted cream
Method
Berries: Place the berries in a saucepan with the caster sugar and 3 tbsp of water. Place the saucepan over a moderate heat and cook the berries gently for 5 minutes until the sugar has dissolved. Remove from the heat and cool.
Summer Pudding Terrine: Line the terrine mould with cling film so that you have 3-4cm overlapping at either side (to cover the pudding). Pour a little of the compote juice over the base of the terrine and line with slices of bread (trimming as necessary). Spoon a layer of cooled berries with a little juice over the bread then cover with a layer of bread. Repeat this twice more finishing with the bread. You should have three layers of berries. Store the remaining compote in a sealed container in the refrigerator.
Cover the terrine with cling film. Weigh down with 2-3 tins of food and refrigerate for at least 6 hours but preferably overnight. Place any remaining juice and berries in a container in the refrigerator to serve with the puddings.
To Serve: Take the terrine from the fridge and remove the tins and top layer of cling film. Run a knife carefully around the edge of the terrine and carefully turn out onto a large serving platter. Pour over the remaining compote and serve with thick or clotted cream.
The fruit compote and pudding can be prepared 2 days in advance.