Assembling
your pudding - you'll need :
1
litre (1&¾pt) basin.
A
plain sided cutter slightly larger than the base of the basin.
Cling
film and a drop of vegetable oil
Wipe
the inside of the basin with a drop of vegetable oil. Place the
cling in the basin and line ensuring that you have enough so that it
overlaps the basin.
Cut
out a circle of cake for the base and place it in the basin. Line
the rest of the basin – I overlap each piece of cake – but it's
whatever you'd prefer.
Using
a slotted spoon fill the cake lined basin with the strawberry compote
– set aside the compote syrup, box and fridge. Top the pudding
with slices of cake and cover completely. Fold the cling film over
the pudding to seal.
Place
a slightly smaller plate or saucer on top of the basin and weigh down
with a tin (the heaviest in your pantry/store cupboard). Fridge it
for 12-24 hours.
To
serve, remove the tin and plate, unwrap the cling film, cover the
bowl with a large plate. Invert the pudding onto the plate and
remove the cling film.
Serve
the compote syrup in a jug on the side, ready to drizzle over the
pudding. Add whatever takes your fancy - cream, ice cream or
custard.
Coming up … the rhubarb and the rest!
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