Wild berries, yummy. Unless you are very lucky you usually find a few Wild Strawberries, some Wild Raspberries or a small handful or Redcurrants, Cowberries or even Bearberries.
750g Crab Apples
Now to the bread. Cut the crust off of the slices and dip one side of the bread in the fruit mixture (there is no need to coat them completely, just get some Wild berry sauce on them). Take a bowl and lightly grease the inside of it using a paper towel and some light or mild Olive Oil. Now place the coated bread, dipped side out into the bowl, starting with the sides and eventually cutting a top (at the bottom of the bowl) so that the bowl is completely lined with the bread (make sure there is no gaps in the bread) there should be two slices of bread left to make the top.
Fill the pudding with the fruit, packing it in so there is no gaps or air pockets in the pudding. Eventually seal the pudding with the remaining bread and place a saucer on top that, if you can weight it with something that will help it keep its shape that will help. Place the Wild Berry Summer Pudding in the fridge and leave it overnight.
Well, what a lot of bother…. That is until you turn it out, make sure you turn it out onto a white plate, it will look stunning! The deep reds and purples of the fruit will have stained the bread and made for a handsome looking pudding. The flavour is sweet but tart and of course fruity. Its lovely, and has one up on the traditional summer pudding as the fruit, as is always the way with Wild Fruit is more complicated a flavour. Superb!
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