Berry Rhubarb Summer Pudding Food

RHUBARB STRAWBERRY SUMMER PUDDING

Steps:

• In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
• Bring to a simmer, cover and cook over low heat for 3 minutes.
• Set aside.
• For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
• Place a bread circle in the bottom of each ramekin.
• Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
• Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
• Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
• Wrap each pudding in plastic and set three of them on a plate.
• Stack the other three puddings on top of them.
• Set something small, round and heavy on top of each pudding stack to weigh it down.
• Refrigerate overnight.
• To serve, remove weights and unwrap the ramekins.
• Run a small knife around the inside edge of each one and invert onto dessert plates.
• Garnish with red currants, strawberries or mint.
• Serves 6.
• 170 calories per serving.
• Eating Well.

FINNISH RHUBARB BERRY PUDDING

Steps:

• In a saucepan over low heat, bring the rhubarb, sugar, and 2 cups of water to a boil. Simmer until rhubarb is soft.
• Mash the berries and add to the rhubarb. Add the rest of the water. Bring to a boil again and remove from heat.
• Mix the cornstarch and a bit of water separately. Add to the saucepan and let simmer for a few minutes. Remove from heat and let cool. Serve with a bit of granulated sugar sprinkled on top.

SUMMER PUDDING

Steps:

• Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
• Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.