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Individual Summer puddings

Individual Summer puddings

Individual Summer puddings

Published: May 2015 | by Cookshop Newport


1. Put the sugar in a saucepan with 5 tbsp water and the tablespoon of crème de cassis (if you don’t want to use this just use 6 tbsp water instead), cook on a low heat until the sugar is dissolved.
Then turn up the heat and bubble until thick and syrupy, this should take about 7-8 minutes.
If you have any redcurrants & blackcurrants add them now until they start to pop (about 40 seconds) remove from the heat and leave to cool for 15 minutes, add the remaining fruit and leave to infuse for another 30 minutes.
2. Now line your pudding basins, I tend to do this with cling film, just leave a bit of cling film hanging over the edge to make the puddings easier to remove later.
3. You then need to cut 6 circles big enough to fit the bottom of your pudding moulds, soak the pieces of bread in the berry juice and place in the bottom of your pudding moulds.
4. Then you build up the bread around the side of the moulds, it’s a bit of a patchwork job. Soak the pieces of bread in the juice and then build up the sides making sure there are no gaps. When you’re done press the bread so it fits snugly, and check for any gaps.
5. Spoon the fruit into your moulds so the fruit is level with the top, then pour in a tablespoon or so of the juice.
6. Cut 6 more holes out of the bread to fit the top of the pudding mould and press on top, again making sure there are no gaps.
7. Place the moulds in a dish (to catch any stray juice) and put a plate on top with tins on (or anything heavy) to weigh the plate down.
Put in the fridge and leave overnight for the bread so soak up all the juices.
8. Turn out the moulds gently and remove any cling film. Don’t worry if you have any white patches of bread, just pour a bit of the juice over.
I like to serve these with the remaining berries and juice and some double cream.


• 150g golden caster sugar • 1 tbsp crème de cassis (thanks to one of our lovely customers I had a homemade bottle of this) • 1kg mixed frozen summer berries • 1 loaf brioche, crusts trimmed • 6 x 200ml pudding moulds´╗┐

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