Summer pudding

Summer pudding

By
From
The Natural Cook
Serves
4-6
Photographer
Laura Edwards

An all-time favourite of mine and so quick to make. I like to experiment with different fillings and fruits. This is best made the day before you want it, so the bread can soak up the juices and set.

Ingredients

Quantity Ingredient
1 quantity Macerated strawberries with grappa
200g mixed summer fruits, such as raspberries, redcurrants, cherries or blackberries (not strawberries)
1/2 lemon, juiced
50g raw local honey, or to taste
4-6 x 1 cm-thick slices sourdough, crusts removed
or 4-6 x 1 cm-thick slices good white bread, crusts removed

Method

  1. Put the strawberries in a saucepan with the other fruits. Add the lemon juice, honey and 50 ml water, taste and add more honey if you would like it sweeter. Bring the fruits to the boil, then reduce the heat and simmer for two minutes.
  2. Line a one-litre pudding basin with the slices of bread: place a disk of bread in the bottom, then run pieces up the sides, overlapping them slightly. Press the joins together to seal them, using a dab of water to help.
  3. Fill the bread case with the summer fruits, reserving a few tablespoons of the juice. Cover the top with a circle of bread and seal it to the pudding’s ‘walls’. Place a small plate on top and put a weight on that; I use my mortar and pestle, but anything clean and heavy will do. Put it in the fridge.
  4. The next day, carefully turn the pudding out on to a plate. Use the reserved juices to paint over the top to freshen it up and cover any white areas. Serve with plenty of fresh cream.

Storage

  • The pudding will keep in its pudding basin in the fridge for four days.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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