Preparation time: 30 minutes, plus chilling
Nutrition: Per serving
221 Kcal Fat
This traditional low-fat Summer pudding makes the most of all the gorgeous seasonal fruit. But it doesn’t have to be just for Summer, use frozen fruit when Summer berries are no longer in season.
300g (10oz) stale medium-sliced white bread
875g (1½ lbs) mixed ripe summer fruits, such as redcurrants, whitecurrants, blackcurrants, raspberries, strawberries and cherries, prepared separately
75g (3oz) caster sugar
75ml (3 fl oz) water
Extra fruit and fruit leaves, to decorate
Cut the crusts off the bread and use to line the base and sides of a 1.2 litre (2 pint) pudding basin, fitting the pieces of bread together closely and trimming to fit. Reserve sufficient bread for the top.
Place the fruit, except raspberries and strawberries, in a saucepan with the sugar and water. Heat gently, until the juice begins to run from the fruit and the sugar melts. Remove from the heat, and add the remaining fruit. Drain the fruit through a nylon sieve, reserving the juice. Spoon the fruit into the lined basin with half the juices and cover with the reserved bread for the top.
Press the top with a weighted saucer (cover the weight with clingfilm to prevent tainting the pudding). Stand the basin in a shallow dish to catch any escaping juices and then refrigerate overnight. Cover and refrigerate the remaining juices separately.
To serve, remove the weight and run a blunt-edged knife around the pudding. Invert on to an edged dish, shaking gently to release the pudding. Carefully lift off the basin. If the bread looks patchy, brush with the reserved juices. Serve any remaining juices separately. Decorate the pudding with fruit and leaves. Serve with low-fat natural yoghurt or fromage frais.