Sourdough summer pudding
- September 2017
- Serves 4-6
- Hands-on time 20 min, plus at least 6 hours chilling
Summer pudding symbolises the British summer and it’s great that you can use up stale bread and a glut of fruit from the garden to make one. This sourdough summer pudding is perfect with a dollop of cream on top.
- Vegan recipes
- 0.8g (no saturated)
- 39.6g (24.9g sugars)
Include as many types of berries and fruit as you can – whatever is in season. Don’t use too many blackcurrants, though, as they can be overpowering.
Make the pudding the day before you want to serve it. It will keep, covered in the basin, for up to 1 week in the fridge.
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