Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's summer & autumn berry pudding. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
SIG summer programs combine academics with social, cultural and recreational opportunities for a truly engaging summer. SIG•nif•i•cance sig-nif-i-kuhns (n.) - A feeling of know-ing who you are and where your life is headed, similar to the feeling one gets when being part of Summer Institute for the Gifted. SIG has a variety of locations all across the country.
Sig's Summer & Autumn Berry Pudding is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sig's Summer & Autumn Berry Pudding is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sig's summer & autumn berry pudding using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Sig's Summer & Autumn Berry Pudding:
- Take 10 slice white medium sliced bread, crust removed
- Get 125 grams sugar or more to taste
- Take 900 grams mixed berries, cherries (stones removed) fresh or frozen or mixture of both(sometimes I just use one fruit like my favourite, blueberries or I make it for friends with raspberries only)
- Prepare 1 banana peeled and sliced
- Make ready 4 tbsp redcurrant or other red spreading jelly (like jam) optipnal
- Get 4-6 tablespoons water (optoonal)
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Instructions to make Sig's Summer & Autumn Berry Pudding:
- Wether you use fresh or frozen fruit (frozen fruit releases its juice quicker) heat very gently in a pot with the sugar (do not add water) stirring all the time until all the juices are running out and you have plenty of about two cups relatively syrup like., take of heat and cool.
- Line a pudding bowl with the bread overlapping, not leaving any gaps. Fill with the Fruit and juice. Fold the edges over to cover the top, and/or add extra slice if not covered completly Add a plate on Top and weight down with about 2 kg weight (I use cans). Stand in fridge until all the bread has turned berry colour, about 8 hours. If not all covered you can dissolve some redcurrant jelly with very little water and poor over. Do not make to wet.
- To serve run hot water along the outside of bowl carefully, do not get water inside of bowl, cover with a big plate and turn upside down. The pudding should come away easy. Serve with fresh cream or hot custard and decorate with leftover berries and banana.
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