I have been wanting to make a Summer pudding for a while and thought it would be perfect with rhubarb and strawberries.
It really is quintessential British and is made with sliced white bread and fresh fruit. I decided to make mine as individual puddings and serve them with delicious clotted cream.
They would be perfect for a barbecue as you can make them the day before and serve them after the barbecue with very little effort.
Pre-heat the oven to 180 degrees centigrade (160 fan) then start by preparing the rhubarb by cutting into 2 cm pieces. Place in a baking tin and sprinkle 50g of the caster sugar over the top. Roast in the oven for 20 - 30 minutes until soft.
De-hull and chop the strawberries into small pieces. Place in a pan with 50g remaining caster sugar. Heat on a low temperature until the juices release from the strawberries and the sugar is dissolved.
Remove from the heat and place a sieve over a heat proof bowl and collect the juice.
Add the juice from the rhubarb to the heatproof bowl and mix.
Line the 4 pudding basins (8cm x 5cm) with cling film.
Cut 4 smaller rounds and 4 larger rounds of bread to fit the bottom and top of the basins. I used cutters roughly the same size.
Dip the small circles into the drained syrup and place in the bottom of the pudding basins.
Cut strips of bread from the remaining slices about 2 cm wide and the depth of your basins.
Dip the strips in the syrup and line the edges of the basins overlapping them slightly.
Put a layer of strawberry followed by rhubarb equally between the basins until they are full. Press the fruit down so they are completely filled.
Dip the large circles of bread into the remaining syrup and place on top.
Cover with the clingfilm so they are sealed up on the top.
Place in the fridge overnight with a tray or plate and put some weight on top. I used a couple of tins from my store cupboard.
When you are ready to serve unwrap the top of the cling film and tip out carefully onto a serving plate.
Serve with cream.
Mini Rhubarb & Strawberry Summer Puddings
Sarah's servings: 4
Sarah's skill: Easy
Baking time: 20-30 mins
Ingredients:
350g Rhubarb
350g Strawberries
100g Caster sugar
10 Slices of White bread (crusts removed)
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan)
Start by preparing the rhubarb by cutting into 2 cm pieces. Place in a baking tin and sprinkle 50g of the caster sugar over the top. Roast in the oven for 20 - 30 minutes until soft.
De-hull and chop the strawberries into small pieces. Place in a pan with 50g remaining caster sugar. Heat on a low temperature until the juices release from the strawberries and the sugar is dissolved.
Remove from the heat and place a sieve over a heat proof bowl and collect the juice.
Add the juice from the rhubarb to the heatproof bowl and mix.
Line the 4 pudding basins (8cm x 5cm) with cling film.
Cut 4 smaller rounds and 4 larger rounds of bread to fit the bottom and top of the basins. I used cutters roughly the same size.
Dip the small circles into the drained syrup and place in the bottom of the pudding basins.
Cut strips of bread from the remaining slices about 2 cm wide and the depth of your basins.
Dip the strips in the syrup and line the edges of the basins overlapping them slightly.
Put a layer of strawberry followed by rhubarb equally between the basins until they are full. Press the fruit down so they are completely filled.
Dip the large circles of bread into the remaining syrup and place on top.
Cover with the clingfilm so they are sealed up on the top.
Place in the fridge overnight with a tray or plate and put some weight on top. I used a couple of tins from my store cupboard.
When you are ready to serve unwrap the top of the cling film and tip out carefully onto a serving plate.
Serve with cream.
Sarah's extra slice.......
The pudding basins I used were