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This quintessentially British pud is packed with juicy summer berries picked fresh on our farm!
of fresh farm strawberries and/or raspberries & blackberries
of golden caster sugar
a splash of water
of white bread
Wash and gently cook the fresh fruit with the sugar and water for about 5 minutes.
Line a 3 pint (1.7 litre) pudding bowl with 4 of the slices of bread.
Fill with the fruit mixture and cover with the remaining slices of bread – the mixture needs to be wet enough to soak into the bread.
Place weights on top and chill for a minimum 2 hours or ideally overnight.
To serve, turn out onto a flat serving plate.
Delicious with our Wells Farm dairy double cream or a scoop of Snugbury's vanilla ice cream!