Summer pudding stacks
- July 2008
- 250g raspberries
- 250g blackberries, plus extra to decorate
- 125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
- 75g caster sugar
- 4 tbsp blackberry liqueur, plus extra for drizzling
- 12 slices brioche or white bread
- Icing sugar, to dust
- Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool.
- Lay 4 x 7cm round x 5cm deep metal cooking rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
- To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.
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