How to Make a Raspberry Summer Pudding: 11 Steps

1 and a half cups of caster sugar
Half a cup of water
8 x 250g punnets of washed fresh strawberries
800g of mixed and frozen berries
20 slices of extra soft sandwich loaf bread
Extra berries (for garnish)
Cream or ice cream to serve with it.

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1
Put the sugar and water in a medium sized saucepan.

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2
Add three punnets of raspberries and berries in the saucepan.

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3
Cook for 4-5 minutes on a medium heat. Or wait until the berries are soft or the sugar dissolved.
4
Take the saucepan off the heat. Fold in the rest of the strawberries carefully.
5
Strain the berries but keep any extra juice in a different bowl.

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6
Trim the crusts off every loaf of bread until if fits the base of an 8 cup pudding container. Then with the bread dip it into the left over juice and place in the pudding bowl so that it is evenly covered. Leave enough bread left over for a lid but set this aside.

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7
Place all the drained berries into the pudding bowl and press firmly.
8
Dip both sides of the remaining bread in the syrup. Place over the bottom of the pudding bowl making sure that it is securely fastened.
9
Wrap the entire pudding bowl in cling wrap and put it on a plate.

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10
Refrigerate the pudding over night.
11
Wait to serve until the next day. Using a small spatula or even a knife, gently bring the pudding out of the bowl and serve.

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Use very fresh berries. If you have grown your own berries, it would be great to pick them straight off the bush or tree.
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How to Make a Raspberry Summer Pudding

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