Summer Pudding is so English and so delicious!It might be autumn here officially but I am sneaking in this recipe while we still have a little summer weather left. I like to make individual summer puddings but they are very filling - one large pudding makes more sense and is more economical for leftovers but not so impressive in the looks department. I have not given a quantity for bread – it will depend on your bowl size but around twenty slices will probably be a good guide for a medium size pudding. I sometimes use fresh bread and sometimes stale – they both work well.
Serves: 4
Ingredients:
600g frozen mixed berries
110g caster sugar
100ml water
Enough white sliced bread to line bowl, crusts removed
Cream to serve
Method:
Place the frozen fruit in a medium size pan with sugar and water, slowly bring to the boil over low heat and simmer for 4 minutes until the sugar dissolves. Remove from the heat and let it rest for 15 minutes before you assemble the pudding.
Grease a large bowl or four individual ramekins with a little butter. Cut enough bread to line bottom of bowl/s, the sides, a layer for the middle and a layer for the top. Start by lining the bottom of the bowl and the sides. Using a slotted spoon, half fill the bowl with berries, add extra bread to fill the middle, continue with more berries and finally, add more bread to cover the top of the pudding. Pour over the rest of the juice but reserve about two tablespoons for ‘patching’, later. Weigh down the pudding with a plate and a couple of cans and chill overnight or for at least 6 hours in the refrigerator. Turn the pudding out of the bowl and ‘patch’ up any white spots with the reserved juice. Serve with cream and blue rosemary flowers scattered over the top.
110g caster sugar
100ml water
Enough white sliced bread to line bowl, crusts removed
Cream to serve
Method:
Place the frozen fruit in a medium size pan with sugar and water, slowly bring to the boil over low heat and simmer for 4 minutes until the sugar dissolves. Remove from the heat and let it rest for 15 minutes before you assemble the pudding.
Grease a large bowl or four individual ramekins with a little butter. Cut enough bread to line bottom of bowl/s, the sides, a layer for the middle and a layer for the top. Start by lining the bottom of the bowl and the sides. Using a slotted spoon, half fill the bowl with berries, add extra bread to fill the middle, continue with more berries and finally, add more bread to cover the top of the pudding. Pour over the rest of the juice but reserve about two tablespoons for ‘patching’, later. Weigh down the pudding with a plate and a couple of cans and chill overnight or for at least 6 hours in the refrigerator. Turn the pudding out of the bowl and ‘patch’ up any white spots with the reserved juice. Serve with cream and blue rosemary flowers scattered over the top.
I also LOVE summer pudding, and would add a few words to your recipe - it is nice to add some fresh fruit, ie strawberries to give the final pudd a bit of body, I heat these gently with the frozen fruit - I would also say that I probably wouldn't butter the ramekins, but rather use a non-flavoured oil - butter can stick when cold (obviously you don't have problems, but I have in the past).
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