Plum and Summer Fruit Pudding
By MorrisonsA traditional British treat using scrumptious summer berries. The perfect recipe to really impress without a lot of effort.Time and servings
Ingredients
7 total- 100 ml of port, or additional 100ml cranberry juice
- 50 g of caster sugar
- 500 g of plums, stoned and quartered
- 8 slices of 3-day-old thick-sliced white bread, crusts removed
- 200 ml of cranberry juice
- 150 g of fresh blueberries, plus extra to decorate
- 170 g of fresh raspberries, plus extra to decorate
Method
6 stepsStep 1
Use 6 slices of bread to line the base and sides of a 1 litre pudding basin (reserve 2 slices for the lid).
Step 2
Place the plums in a pan along with the cranberry juice, port (if using), and sugar and bring to the boil. Reduce the heat and simmer gently for 10 minutes until fruit is tender.
Step 3
Add the blueberries and raspberries and stir well to combine.
Step 4
Spoon the fruit and juice into the bread-lined basin, packing it down, then top with the remaining bread.
Step 5
Cover loosely with clingfilm then sit a plate on top that’s just slightly smaller than the circumference of the basin. Place a weight (or a can of baked beans) on top of the saucer and allow it to stand overnight in the fridge.
Step 6
To serve, run a knife carefully around the edge of the basin to loosen the pudding, and turn it out onto a plate. Top with fresh blueberries and raspberries.