Thanks to the Fuss Free Foodie for her latest creation involving Strongbow Dark Fruits!
- 275ml Strongbow dark fruit cider
- 6-7 slices of thick cut, sourdough bread
- Pared rind of small lemon
- Pared rind of ½ an orange
- 100g caster sugar
- 300g blackberries
- 130g raspberries
- 200g strawberries, tops removed, chopped in half if large
- 1 tsp of butter for lining the bowl
- 1litre pudding bowl
- Rub the bowl with butter to help the pudding leave the dish easily.
- Cut the crusts off the bread and cut the bread to fit the sides of your bowl. Fill any gaps with smaller cut pieces. Push the bread into the sides of the bowl and where the bread slices join each other to make slight seal.
- Cut a piece of bread for the bottom of the bowl and place in the bottom. Fill any gaps with smaller pieces of bread then cut a lid and reserve until later.
- Place the Strongbow cider in a medium sized sauce pan, along with the lemon, orange and caster sugar. Stir briefly. Place on a medium to high heat and boil for 2-3 minutes.
- Reduce the heat and take out the lemon and orange rind. Add all the strawberries and half of the blackberries and simmer for 2-3 minutes then take off the heat.
- Add the raspberries and the rest of the blackberries to the saucepan and stir. Using a ladle, spoon the fruit into the bread lined pudding dish. Once in, add the bread lid on top and fill any gaps with bread cut to the right size to make a complete covering over the top.
- Gently pour the remaining juice over the top of the bread and encourage the bread to soak up the liquid by gently pressing down with a fork.
- Place the pudding bowl onto a plate, and then place a smaller plate on top. Weigh it down with a can of Strongbow or a tin!
- Place in the fridge for at least 6 hours, ideally overnight.
- When you are ready to serve the pudding, gently run a knife down the sides of the pudding dish to release the pudding. Place a plate on top of the pudding dish and turn out the pudding onto the plate.
- Decorate with any extra fruits and cut with a sharp knife, spooning over any extra juice.
Fuss free tips: Use the best quality bread you can afford. A quality sourdough will soak up the juice and retain its shape and give the best structure for your pudding.
Click here to watch on youtube. Alternatively, click here to have a look at other recipes by The Fuss Free Foodie involving ciders from our members!
