This summer pudding is berry, berry nice indeed

The Mill, Boston, Adfeature pics.

The Mill, Boston, Adfeature pics.

0
Have your say

This week’s recipe comes from Paul Topliss, head chef at the Mill

Simple Panfruttone Summer Pudding

INGREDIENTS:

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

METHOD:

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.