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dessert recipes | serves 8
We’ve spread the bread with a little jam to stop it getting too soggy, but this isn’t traditional.
1. Grease an 850ml (1.5 pints) pudding basin with olive oil and then line with 2 sheets of clingfilm, letting a little bit overhang.
2. Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using). Cook over a low heat for 3–5 minutes, until the sugar dissolves and juices start
bleeding from the fruit. Set aside to cool.
3. Spread the jam over the bread. Line the basin with 6 of the slices, with the jam facing inside. Overlap slightly to ensure no gaps, and press the bread against the sides.
4. Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice. Cover the pudding with the last slice of bread, then pull over the overhanging clingfilm. Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
5 Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5–10 minutes, until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
6. To serve, open the clingfilm and carefully invert the pudding onto a plate. Drizzle large slices with the syrup and serve with crème fraîche or cream, if you like.
Per serving 200 cals, 0.9g fat (0.1g saturated), 3.8g protein, 42.2g carbs, 30.3g sugars
Recipe Phillippa Spence
Photo Dan Jones
from Issue 30
ingredients• Olive oil, for greasing
• 800g mixed summer berries (raspberries, redcurrants, strawberries, blackcurrants, blackberries), stalks removed, strawberries hulled, quartered
• 150g sugar
• Juice of ½ orange
• ½ tsp vanilla paste (optional)
• 2 tbsp red berry jam
• 7 slices from a large white loaf, crusts removed