RECIIPE BY @NUTORIOUS_
PREPARATION: 25 MINS (+ 6 hrs or overnight setting)
COOKING: 10 MINS
WHATS IN IT:
1kg fresh mixed berries (blueberries, mulberries, strawberries, raspberries and even blackberries are great to use)
2 tsp apple cider vinegar
2 Strips of lemon peel
220g (1 cup) raw sugar
1 tbs lemon or orange jelly crystals
12 – 15 slices of ordinary white bread
Extra assorted fresh summer berries, cream & ice cream, to serve
PUTTING IT ALL TOGETHER:
1. Cut the crust off each of the pieces of bread and use to line the inside of a medium size glass-mixing bowl (approximately an 18cm x 11cm (7 x 4 inch) or 7 cup / 1.5L capacity. Starting with a bottom layer overlap the bread over the top of each other to form a bread bowl to place the cooked berries into. Make sure there are no holes and that each layer overlaps one another to ensure the juices are sealed in.
2. Layer the bread, covering the base and the sides, leaving a 1cm border from the top. You should have a few slices left to cover the top (3-4 slices). Place the berries, lemon peel, raw sugar, vinegar and jelly crystals in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-5 minutes or until the sugar has dissolved.
3. Once the berries are cooked strain through a fine sieve, seperating the cooked berries and juices. The remaining juices should come to around 200ml, however this will vary dependant on how long you cook the berries for and if they are frozen or fresh.
4. Generously pile the berries into the premade bread shell just short of the top of the bread. Top with a little remaining juice (about 60ml, ¼ cup) to ensure the bread soaks up the colour of the berries. Set aside remain juice in fridge to be poured over pudding when served. Using the remaining bread, cover the top in a similar fashion to seal off the pudding. Place a plate and something heavy on top of the bowl to seal down the pudding and place in the fridge to set overnight.
5. To serve, invert the pudding on top of the serving plate and give the bowl a tap. The pudding should slide out. You can even pour some of the leftover juices over the top of the finished pudding. Serve with the remaining juices, cream, ice cream and more berries.
NOTES & TIPS:
- Using frozen berries instead of fresh can save time and money. If using frozen berries the cooking process may take a little longer as the berries need to thaw. Try to thaw them out first before using to reduce the cooking time.
- A vast range of berries can be used, I recommend blueberries, mulberries, strawberries, raspberries and even blackberries.
- Make sure not to over cook the berries, as you want them to retain their shape.
- Alternatives to apple cider vinegar could be any regular or fruit based vinegar such as raspberry vinegar, balsamic vinegar, malt vinegar or white wine vinegar.
- If needed pour more juice over the bread half way through its setting process to infuse more colour into the bread.
- Keep the remaining juices to serve with the pudding once set.