Summer pudding (summer pudding)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the sugar syrup, boil 375 ml water and sugar in a pot while stirring. Simmer lightly without lid for 10-15 minutes. In the meantime, sort out the raspberries. Puree 200 g raspberries and icing sugar and pass through a sieve. Carefully wash strawberries, currants and blackberries and drain well. Clean and halve the strawberries.

2. 2

   Put 4 panicles of the currants aside for decoration, pluck the remaining berries from the panicles. Add the raspberry puree to the hot syrup, bring to the boil briefly and steam the fruits, except for the raspberries, for about 2 minutes in the raspberry syrup (do not boil the fruits, they must retain their shape). Finally, briefly fold in the remaining raspberries. Remove the berries with a skimmer and let them drain on a sieve. Let the raspberry syrup cool down. Cut white bread lengthwise into approx. 8 toast-thick slices and remove the rind. Cut out 8 circles (approx. 6 cm Ø each, depending on the shape) from 3 slices for the base and lid. Cut the remaining 4 slices in half lengthwise to make 2 long strips each. Grease the ramekins (250-275 ml content). Dip circles and strips into the cooled raspberry syrup and line the bottom and sides of the moulds with it. Spread the berries into the ramekins, press lightly and place the remaining circles on top as a lid.

3. 3

   Cut white bread lengthwise into approx. 8 toast-thick slices and remove the rind. Cut out 8 circles (approx. 6 cm Ø each, depending on the shape) from 3 slices for the base and lid. Cut the remaining 4 slices in half lengthwise to make 2 long strips each. Grease the ramekins (250-275 ml content). Dip circles and strips into the cooled raspberry syrup and line the bottom and sides of the moulds with it. Spread the berries into the ramekins, press lightly and place the remaining circles on top as a lid. Cover the ramekins with baking paper and weigh them down. Leave to cool for a few hours or overnight. Dip the ramekins briefly in hot water and turn them over onto plates. Decorate the summer pudding with currant panicles and mint and dust with icing sugar. Raspberry puree or whipped cream and vanilla ice cream are also delicious with it

4. 4

   Cover the ramekins with baking paper and weigh them down. Leave to cool for a few hours or overnight. Dip the ramekins briefly in hot water and turn them over onto plates. Decorate the summer pudding with currant panicles and mint and dust with icing sugar. Raspberry puree or whipped cream and vanilla ice cream are also delicious with it

5. 5

   12 hours waiting time

Nutrition Facts

KCAL
440 kcal

CARBS
94 g

FATS
3 g

PROTEINS
7 g