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A different take on the more usual berry-filled summer pudding.
Ingredients
Makes 6 servings
- 225g ripe cherries, halved with the stones removed
- 2 plums, stones removed and sliced
- 2 nectarines, stones removed and sliced
- 100g caster sugar
- 1 vanilla pod
- 7 slices white sliced bread, crusts removed
- Smear of butter/marg for greasing dish
Preparation
1. Place the fruits into a saucepan, add the sugar and the seeds from the vanilla pod and heat gently for 2-3 minutes until the sugar and seeds have dissolved. Ensure that the fruit does not begin to cook (you can add a small amount of water if need be).
2. Grease a 1.2 litre pudding bowl with butter and line the bowl with the bread slices, ensuring no gaps are left for leaks to occur.
3. Spoon the fruit into the bowl and then add the juice.
4. Cover the bowl with a slice of bread, cutting it to fit the top.
5. Place a plate on the top of the bowl and place something on top of it to help compress the fruit (I turned a big carton of OJ on its side on top of the bowl).
6. Refrigerate overnight.
7. Turn the pudding out onto a plate, at least 30 mins before serving.
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