This summer pudding is berry, berry nice indeed

The Mill, Boston, Adfeature pics.
The Mill, Boston, Adfeature pics.

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.