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Best of Britain On-Line Cookbook
Desserts
A Very English Summer Pudding
Summer pudding is quintessentially
English. This recipe combines raspberries with blackberries and
red currants, but you can use whatever combination of summer berries
you have on hand. Just make sure that their volume equals 1.5 litres
of fruit. If you don't have anything resembling a pudding mould
or basin, just use a glass or china mixing bowl, which comes to
the same thing.
Ingredients:
8-10
thick slices day-old good white bread, crusts removed.
1
litre raspberries
250
ml blackberries
250
ml red currants
175
ml caster sugar
2
tbsp lemon juice
whipped
cream or creme fraiche, to serve
Preparation:
- Butter a 1.5 litre pudding basin or mould, and
line it with plastic wrap, leaving a generous overhang.
- Trim a slice of bread to line the bottom of the
basin and more to line the sides, overlapping the slices. Set
aside.
- In a saucepan, combine the berries, sugar
and lemon juice. Over medium heat bring to a simmer and continue
to cook until the berries begin to release their juices, and the
sugar is dissolved. Remove from the heat and allow to cool.
- Using a slotted spoon, place a third of the berry
mixture in the lined basin. Trim a slice (or more) of bread, soak
it in the berry juices and fit over top of the fruit. Add another
third of berries. Repeat the process, finishing with a snug layer
of bread.
- Cover with plastic wrap, place a plate over
top, preferably one that fits just inside the rim of the basin.
Set a weight on top of the plate and refrigerate for 8-24 hours.
- Remove the weight, plate and plastic wrap,
carefully invert the pudding onto a serving plate, and peel off
the plastic wrap lining the mould.
- Serve cold, with whipped cream or creme fraiche.
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