Serve this wonderful, traditional pudding with a sweet white wine such as a Cerons. Do use good quality white bread.
30 minutes plus minimum of 8 hours chilling
Serves 4
100 g / 4 oz mixed red and blackcurrants, stalks removed
225 g / 8 oz raspberries, cleaned
100 g / 4 oz strawberries, hulled
100 g / 4 oz caster sugar
15 ml / 1 tbs orange juice or water
5-7 thin slices day-old white brad, trimmed of crust.
softly whipped thick cream to serve
Summer pudding Preparation
1- Place the currants in a heavy-based saucepan and sprinkle over the sugar. Add the orange juice or water and bring to the boil. Cover the pan and cook very gently for a bout 5 minutes, shaking the pan occasionally, until the sugar has melted and the fruit juices flow.
2- Add the raspberries to the pan and stew gently, covered, for 2-3 minutes. Allow to cool, then gently stir in the strawberries.
3- Meanwhile use most of the bread to line the base and sides of 600 ml / 1 pt pudding bowl. Cut the bread so that it fits neatly and fill any gaps with the trimmings.
4- Reserve about 75 ml / 5 tbs of the fruit juices, then fill the bowl with the fruit and remaining juices. Neatly cover the surface with bread. Place a plate which fits just inside the rim of the bowl on top and weigh this down with a heavy tin or weight.
5- Place the pudding in the refrigerator and leave for at least 8 hours or overnight.
6- Just before serving, run a palette knife around the inside rim of the bowl then turn out the pudding on to a flat serving dish. Spoon the reserved fruit juices over any areas of unsoaked bread. Accompany the pudding with a bowl of softly whipped cream.
Photo credits = www.goodfood.com.au
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