English berry pudding is one of my delicious failures and this is also a reason why I share it. Things do not have to be perfect, as long as they are delicious. I made it twice in hope that it will turn out well (bread will soak juice and look all pinkish). It didn’t, but both times we ate it all with a pleasure. This is what I do - try and try and try. I blame the bread, maybe it wasn’t the best choice.
The only thing about starting so early is that you come back home minutes before your kid wakes up…
Backstage about this picture was, that I had everything figured out, all the frames. But then it turned out that it freaked me a bit to walk on this fallen tree, especially most of it was in the lake. You have to do what you have to do, so I took pictures mostly from a distance.
I was introduced to this berry pudding by Miss Food Wise and I am sure hers soaked much better. One day mine will soak well as well. Till then I’ll enjoy this delicious failure.
You will need (for 6):
250g berries (raspberries, blueberries and strawberries), more to decor
2 tbsp sugar
3/4 cup red currant juice
2 tbsp corn starch
6 big slices of white bread
whipped cream for serving
It is soooooo easy to make. Cut out a bread crust and place each slice in a hole of a muffin baking pan (you need 6 holes).
Place 1/2 fruits in a pot (if strawberries are big, cut them in half), add juice, sugar and start to cook. When it gets soft, smash it with a fork. Add cornstarch mixed with a bit of cold water and mix it all. Add the rest of fruits, cook for about 2 minutes and it’s ready.
Fill each bread hole with hot berries. Let it cool and place in a fridge overnight. In the morning your breakfast is ready. Just add some whipped cream and fresh fruits.
