Redcurrant summer pudding recipe.

Summer Pudding

225g blackcurrants, topped and tailed
225g raspberries
225g redcurrants, topped and tailed
175g sugar
3 tablespoons water
8-10 thin slices of white bread with the crusts removed

Put the prepared fruit into a large saucepan with the sugar and water, bring to the boil and then gently simmer for 5 minutes. Leave to cool.
Line a 900ml pudding basin with slices of bread, cutting to fit and making sure there are no gaps.
Spoon the cooled fruit mixture into the basin, and top with more bread slices, again cutting them to fit.
Cover the pudding with a plate with a weight on it and chill in the fridge overnight so that the juices soak into the bread.

Turn the pudding out of the basin and serve with cream or custard.

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Roundstone PYO Farm is situated on the A259 Littlehampton Road, Nr. Worthing, West Sussex.
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