Summer Pudding

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Summer Pudding This is a luscious bread-lined pudding dripping with the fresh fruits from the allotment. It can be made with any combination of summer fruits but strawberries, raspberries, blackcurrants are the ones most commonly used as they are in season round about the same time. You can use frozen fruit but fresh fruit tastes so much better and keeps its texture. Take very roughly equal amounts of these fruits weighing in total about 1lb and add 4 ounces of sugar into a saucepan. Bring gently to the boil with stirring and make sure the sugar has dissolved - then immediately take off the boil. The aim is to stop the fruit breaking up. Now take a one pint pudding basin, grease well and line it with bread slices that have had their crusts cut off. Stale bread is better as it keeps its shape and helps to absorb the fruit from the juice better. Overlap the slices slightly – the aim is to make a waterproof seal. Reserve a few slices for the top cover. With a slotted spoon ladle the fruit into the basin then pour the juice over the fruit leaving a small amount for the topping when serving. Put the reserved bread slices overlapping on the top. Now we need to compress the whole thing to keep it together! Put a small plate on top of the basin and on to the plate a heavy weight – a tin of soup or baked beans is often enough! Leave this in the fridge overnight. When ready to serve remove the plate and tip the basin over on to a plate and tap it to knock the pudding on to the plate. If all goes well you should have an intact pudding red with the colour of the juice. If not you can still eat it and it will taste just as nice! Pour the reserved juice over the top and if you want you can decorate it with some more whole fruit. Serve with whatever you wish-cream, ice cream, yoghurt, custard etc To make it a little more exotic you can add some wine or liqueur to the cooked fruit after it has been boiled. George Gray Plot 32 .

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Summer Pudding
Summer Pudding Amazing how many British puddings have bread as an ingredient. Queen of pudding, Charlotte’s, diplomat pudding, bread and butter pud, summer pudding. When it comes to being thrifty – Britain wins. France cooks with her heart, Italy with soul, Spain with passion, Germany with its belly and Britain with its wallet. I’ve swapped the usual over-processed poppy pre-sliced white bread with brioche in my summer pudding recipe which works really well. With the abundance of local summer berries just about ready for picking, I’m looking forward to my first taste of this gorgeous pud with a greedy dollop of clotted cream. Summer pudding was originally called hydropathic pudding – it was fed to invalids in spas and nursing homes as a healthy healing pick me up. Summer pudding – serves 6 1kg soft red fruit eg black and redcurrants, blackberries, raspberries and bilberries 100 to 150g castor sugar or fructose 1 strip lemon rind (optional) 8 to 10 thin slices of 2 days old brioche Pick over and clean the fruit, put into a bowl with sugar to taste and the lemon rind, if used, and leave overnight. Turn the fruit and sugar into a pan, discarding the lemon rind and simmer for 2 – 3 minutes until very lightly cooked. Remove from the heat. Cut the crusts off the brioche. Cut a circle from one slice to fit the bottom of a 1.25 litre pudding basin. Line the base and sides of the basin with brioche, leaving no spaces. Fill in any gaps with small piece of brioche.
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