This week’s recipe comes from Paul Topliss, head chef at the Mill
Simple Panfruttone Summer Pudding
l 100g mixed berries
l 20g icing sugar
l 20g corn flour
l 10ml cold water
l 6 slices of panfruttone bread
l 10 strawberries
l 125g clotted cream
l Mixed berries for garnish
l Put the mixed berries, water and icing sugar into a pan and bring to the boil.
l Add the corn flour, simmer for five minutes and then allow to cool.
l Cut the panfruttone loaf and dip each slice into the compote mixture, put to one side.
l Slice the strawberries and layer the panfruttone, strawberries and any left over compote mixture (we do this using a ring mould) onto a plate.
l Garnish with clotted cream and mixed berries.