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Рецепт Strawberry Bread Pudding

by Global Cookbook

Ингредиенты

4 x punnets of berries (raspberries blueberries and blackberries each weighing approx 125g) 60 ml water 125 gm sugar     squeeze lemon juice

1 lrg punnet strawberries stems sliced off halved lengthways 4 x thick slices white bread crusts sliced off 4 x mint leaves     icing sugar for dusting

Инструкции

1. Thick double or possibly whipping cream (whipped with a little sugar) to serve
2. Check over the punnets of beiries and throw out anything squashy then tip the fruit into a pan with the water sugar and lemon juice.
3. Bring to the boil turn down the heat and leave to stew gently for about 8 min.
4. Next push the cooked fruit syrup through a sieve into a bowl and stir in the strawberries.
5. Leave to stand for a few min to cold.
6. Lay the slices of bread on individual plates poor over plenty of the syrup arrange the strawberries in lines across each one and rest a sugardusted mint leaf on top of each.
7. Let everyone help themselves to cream.
8. Variation: you needn't sieve the fruit just stir in the strawberries and use like jam pile onto buttered toast top with a dollop of clotted crearn and eat.
9. The best thing to make with punnets of mined berries is summer pudding. But a summer pud needs to be constructed the day before to give it time to saturate and set; and it should not contain strawberries at all really. This is a fiveminute version and the strawberries add in. sweetness: If eft for a little while when assembled the bread will reach soggy perfection so dish it up and chill before you sit down to your savouries.
10. Serves 4

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