Ingredients Sig’s Summer & Autumn Berry Pudding :
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10 slice white medium sliced bread, crust removed
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125 grams sugar or more to taste
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900 grams mixed berries, cherries (stones removed) fresh or frozen or mixture of both(sometimes I just use one fruit like my favourite, blueberries or I make it for friends with raspberries only)
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1 banana peeled and sliced
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4 tbsp redcurrant or other red spreading jelly (like jam) optipnal
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4-6 tablespoons water (optoonal)
How to cook Sig’s Summer & Autumn Berry Pudding :
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Line a pudding bowl with the bread overlapping, not leaving any gaps. Fill with the Fruit and juice. Fold the edges over to cover the top, and/or add extra slice if not covered completly Add a plate on Top and weight down with about 2 kg weight (I use cans). Stand in fridge until all the bread has turned berry colour, about 8 hours. If not all covered you can dissolve some redcurrant jelly with very little water and poor over. Do not make to wet.
happy cooking
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