Easter Summer Pudding


150g Blackcurrant

150g Blueberry

300g Strawberry

300g Raspberry

8 tbsp blackcurrant cordial or crème de cassis

450g carton chilled red fruits compote

15 medium slices hot cross bun loaf with the crusts cut off

ProCook Easter Summer Pudding 
Preparation Method

Mix the berries, cordial and compote and leave for 5-10 minutes. If you are using defrosted frozen fruits, mix in some of the juice.


Place enough slices of the loaf in the bowl to cover the base and sides then cut the remaining slices into halves.


Drain the juice from the fruit into a bowl and dip slices of the loaf into it until soaked. Layer the fruit and hot cross bun slices in the bowl and pour over the remaining juice. Cover the top of the pudding with cling film. Put a plate, big enough to cover the surface, on top of the pudding, and then press it down.


Place in the refrigerator to chill for at least 2 hours, or until you are ready to eat.  (It will keep for up to 24 hours).


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