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Summer Pudding with Clotted Cream



  • 1.

    Place the fruit and sugar into a pan with a slash of water, bring to a simmer for 4 minutes. Place into a sieve to separate the juice and the fruit. Roll the bread out gently with a rolling pin.

  • 2.

    Dip into the fruit flavoured liquid and line a dariol mould with the bread. Fill with fruit, cover with another piece of bread and press with weight. Chill for 24 hours. Place the coulis back into a pan and reduce by half, allow to go cold. Turn out onto a plate and pour over the reduced fruit syrup and dress with a sprig of mint and clotted cream or ice cream.

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Summer Pudding with Clotted Cream.


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