- August 2011
- Serves 6-8
- Takes 20 minutes to make, 3-4 minutes to cook, plus overnight soaking
If you’re a bit over making Eton Mess and pavlovas for summer garden parties, then try one of the most classic of British puds – summer pudding. While white bread mightn’t sound the most enticing backbone to many a pudding, trust us, this jewel-like fruity pud is perfect.
You need to make it the night before too, so there’s less stress on the day.
- 0.8g (0.2g saturated)
- 29g (12.1g sugars)
For 8 servings
It’s best to use more raspberries than redcurrants and blackcurrants, but the ratio will depend on how tart you like your pudding – taste your fruit first, then decide on the balance.
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