A delicious summer pudding easy to make and even better the next day!
Our Milk pan sliced and crusts removed 1
Mixed berries 750g
Vanilla 1 pod
Cassis 2 tbsp
Gently mix the sugar and berries together, leave for 5 hrs and let the juices run.
Heat in a saucepan and gently bring to a boil.
Take off the heat and add the vanilla seeds and cassis.
Cut a circle out of a slice of bread to fit the bottom of a pudding bowl.
Dip in the berry juice and place juice side down.
Dip the slices of bread in the berry juice and line the sides of the pudding.
Pour in the berry mixture and top with another circle of bread.
Top with a sauce and press overnight in the fridge.
Remove from the bowl and cut a nice wedge.
Serve with pouring cream Glenilen double cream ideally.
This can be made in a pudding basin or in individual pots.