Clotted cream summer pudding

Clotted cream summer pudding

By
From
Desserts
Serves
4

Summer pudding brings back both good and bad memories of my childhood cooking – the good memory is of the taste and the bad one of cleaning the bottom of the fridge after it had leaked everywhere. Thankfully this recipe, made in individual moulds, solves that problem.

Ingredients

Quantity Ingredient
400g mixed frozen fruits, defrosted
50g icing sugar, plus extra for dusting
10 slices white bread
1 small tub clotted cream
1 punnet strawberries
1 punnet blueberries
1 punnet raspberries
1 punnet redcurrants

Method

  1. Place half the frozen fruit in a blender and whiz to purée the fruit well. Add some sugar to taste.
  2. Line four small moulds or small pudding basins with clingfilm. Remove the crusts from the bread and cut circles to fit the base of the moulds. Dip one side of the bread circles into the puréed fruit and use to line the base of the basin, dipped side facing out. Line the sides of the moulds with more dipped bread, dipped-side out.
  3. Half-fill the centre of each mould with some of the defrosted fruit, then add a teaspoon of clotted cream. Top with the remaining defrosted fruit and some of the juices, then top with another circle of dipped bread.
  4. Chill the puddings in the fridge for at least 30 minutes before serving.
  5. To serve, tip the puddings out from the moulds onto serving plates. Pour over the remaining puréed sauce, scatter the fruit around the pudding and dust with icing sugar.
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