00:00:07and I’m going to show you how to
00:00:08assemble a summer pudding so to start
00:00:10we’re gonna line our 1.5 liter pudding
00:00:13basin and to do that you once gets a
00:00:15little bit of kitchen paper the tiny
00:00:18bits of olive oil and just just enough
00:00:21to give a tiny little coating not tons
00:00:25just so the cling film what’s gonna line
00:00:27it with a doesn’t stick so what this
00:00:30around the pudding basin and then get
00:00:33your cling film and you want to
00:00:35crisscross it so you don’t have any gaps
00:00:40put it in like so make sure you’ve got
00:00:42an overhang as well because you’re going
00:00:45to want to cover the top of the pudding
00:00:47with the king film so leave a bit of an
00:00:49overhang like this then just break this
00:00:52off and do the same on the other side a
00:00:56ninety degree angle like this now I’ve
00:01:02got a loaf of bread hair which I’ve
00:01:04sliced up into 110 to me slices and I’ve
00:01:07cut off the crusts and I’ve just spread
00:01:11out a thin layer of seedless jam on one
00:01:16side so there’s a cling film so push the
00:01:20cling film down inside the pudding basin
00:01:23and make sure there’s no gaps at all and
00:01:27make sure it goes all the way down
00:01:29inside and you’ve still got enough
00:01:31overhang to cover the top and you just
00:01:34want to line the inside of the pudding
00:01:36basin with the the buttered bread almost
00:01:39overlap them slightly because as the
00:01:43fruit mixture goes in and it’s quite wet
00:01:46it’ll push it all against each other and
00:01:48you just don’t want any gaps at all so
00:01:50don’t worry if you almost fan out the
00:01:52bread it will look quite chunky to start
00:01:57with but as you put the filling in and
00:01:59it’s a sits this will get really soggy
00:02:02and it will sit really flat against the
00:02:04mould so make sure that’s all quite even
00:02:09and overlapped and sitting quite high up
00:02:11give your hands a little wash
00:02:14make sure you still got a couple of
00:02:15slices left to go on the top and I’ve
00:02:20got my fruit here which had about a
00:02:23five-minute simmer and I’ve got a
00:02:24slotted spoon so I’m going to leave all
00:02:26the lovely juices behind in the pan and
00:02:29I’m just use my spoon to spoon in my
00:02:32lovely fruit my summer fruits I’m
00:02:36pushing it down as you go with the back
00:02:38of the spoon and in between just
00:02:42drizzling a little bit of elderflower
00:02:44let’s get a spoon you don’t have to be
00:02:47too precise don’t worry and just scatter
00:02:50around on the bread on the fruit so you
00:02:58want to have four tablespoons of
00:03:02elderflower in total
00:03:03keep going pushing it down and you can
00:03:08see there’s just enough juice in that
00:03:09I’ll soak through the bread you won’t
00:03:11have a completely soaked through vibrant
00:03:14red bread but then with the remaining
00:03:15juice you can reduce that afterwards and
00:03:17pour it over the top so pull one more
00:03:19tablespoon of elderflower cordial around
00:03:22like that and then you want to finish
00:03:25off with your remaining slices try not
00:03:28to crumple up you’re thinking too much
00:03:32then get your last two bits of bread and
00:03:34again Jam side down just put them over
00:03:38the top brilliant and what you want to
00:03:43cover the top with the cling film and
00:03:48don’t worry at the moment it will look
00:03:50quite messy quite angular as you weigh
00:03:54it down you put in the fridge or mold
00:03:56together so cover it completely now what
00:04:00you want to do is get a plate that fits
00:04:02on top of your basin push it down and
00:04:05then put something heavy on top that’s
00:04:08gonna keep it weighted down like you
00:04:10could use another Bowl if you have it or
00:04:12if that takes up too much room I mean
00:04:14that’s a great weight or if you have a
00:04:16jar of jam or a pestle and then that’s
00:04:19really heavy and that’s how to prepare a
00:04:22summer fruit pudding all you need to do
00:04:24now is pop
00:04:25in the fridge leave overnight and then
00:04:26it’s ready to serve
”