summer berry pudding

How To Make summer berry pudding

• 1

  You can use a cling lined medium bowl or a loaf pan. Make sure it’s lined it will make it easier to transfer to a serving platter
• 2

  Let’s start with the berries, I use frozen, pour half of the berries and 1/2 cup of sugar, over medium heat mash the berries and add the juice of half the lemon, until thickened, put through a sieve so you’re left with a thickened sauce, set aside, do the same with the whole berries using the remainder sugar and lemon do not mash leave whole set aside let both cool.
• 3

  Cut the crust from the bread, cut the slice of bread in half like you would for a finger sandwich. Start with half a loaf if you need more adjust as you go along set aside. After you’ve line your bowl or loaf pan, you’ll dip the bread in the berry sauce and line your bowl or pan then add some of the whole berries and a couple of spoons of the sauce, on the second layer add dipped bread and repeat, layer it until you’ve reached the top of your container spoon remainder of sauce wrap the top with cling wrap making sure it’s completely covered, place a plate on top and weigh it down with a can refrigerate for 4 hours or overnight, make some whipped cream unmould and enjoy!!!!
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