Cherry summer pudding
I used Picota cherries for this pudding, but already pitted cherries can be bought frozen, or use any other cherry. This pudding is also a great method for using up stale white sandwich bread. If you swap butter for margarine or coconut butter, it's also vegan.
Course: Dessert, Pudding, Summer pudding
Cuisine: British
Keyword: Cherries, Cherry pudding, Fruit Desserts, Picota cherries, Stale bread, Summer pudding
- 350 g cherries, pitted
- 100 g caster sugar
- 1 tsp vanilla paste
- 50 g butter, room temperature
- 5 to 8 slices stale white Mother's Pride style bread, crusts cut off
Put the fruit and sugar into a medium sized heavy bottomed saucepan and simmer over a low to medium heat for 10 minutes until all the sugar is dissolved. Remove from the heat and let cool.
Grease the pudding bowl.
Drain off the juice into a shallow bowl.
Dip each slice of bread in the fruit juice and line the sides and base of the pudding basin with the slices, slightly overlapping.
Spoon the fruit into the bread-lined basin then add more slices to cover the top.
Place a saucer that fits inside the rim on top, add a weight such as a tin of beans, and place inside the fridge for a couple of hours.
To serve, either dip the bottom of the bowl briefly into hot water or use a palette knife to looses the sides. Flip it over onto the serving plate. Serve with cream or icecream.