As the warmer weather approaches and the fruits and berries are becoming more and more available in the shops, markets and supermarkets, I thought it was time to offer a recipe for an impressive desert which will compliment any summer dinner party or Al Fresco supper.
- 2 tbsp water
- 5oz / 150g sugar
- 1lb/450g washed, mixed summer fruits as available - see note below
- 6oz/100 -150g thin sliced white bread, crusts removed
- Whipped cream or custard
- Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape. Put to one side to cool.
- Line a 1½ pint/700 ml pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices. Make sure to not add too much of the juices from the fruits. Too much and the bread will lose its shape. There must be enough to soak into the bread though.
- Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.
- The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.
Soft summer fruits suitable for Summer Pudding must have a rich, strong, colour and flavour. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons and blackberries.
Other suggestions: You can serve this with creme fraise if you are watching the calories. Why not omit the bread and use sponge fingers or madiera style sponge cut into lengths, or for a rich pudding use brioche bread.You can also put in some
other fruits like apples or pears if you want to watch the budget.