Use Locally - Issue 38 June 2016
Summer S ummer P Pudding udding R eady in 1 hour plus p us overnight pl overnight chi lling tim me Ready chilling time
Serves 6-8
This iss a classic classic summer British British d esserrt mad e wi th just a ffew ew sim p ple dessert made with simple ingr ed dients. Mak e the day day before before ingredients. Make servin ng to allow allow plen ty o or serving plenty off time ffor the sweet sw weet berry juices juices to so ften th he soften the br ead. Serve Serv with softly bread. w hipp ped c whipped cream, G reek styl Greek style y ogh g urt u or or yoghurt tangy cr èm crème frai che e. fraiche.
IIngredients: ngredien nts: • 275g small strawberries, strrawberries, hulled and halved halved • 275g raspberries raspberrries • 175g blueberries blueberries • 100g black or red currants, removed remo oved from stalks • 175g caster sugar su ugar • 10 large slicess mediumsliced white bread brread (preferably one one day old) • 1 whole strawberry, strawb berry, to decorate
5
TIP Take T ake a care not to overcook the fruit in step one. o All should ld be just the berries shou softened but stilll holding their shape. 44
6
Place all Place all the the fruit fruit in in a large large saucepan saucepan with with the the ssugar ugar and and 3 tbsp tbsp cold cold water. water. Heat Heat gently, gently, stirring stirring occasionally, o ccasionally, until until the the sugar sugar has has dissolved. dissolved. Simmer S immer gently gently for for 2-3 2-3 minutes minutes until until the the juices juices begin b egin to to run. run. Remove Remove the the pan pan from from the the heat heat and and sset et aside. aside. Cut C ut away away the the crusts crusts from from the the slices slices of of bread. bread. Cut Cut D URXQG RI EUHDG IURP RQH VOLFH WR ÀW WKH EDVH RI D URXQG RI EUHDG IURP RQH VOLFH WR ÀW WKH EDVH RI D D 1.2 1 .2 litre litre pudding pudding basin. basin. Cut Cut the the rest rest of of the the slices slices in in half h alf lengthways. lengthways. Strain off S train o ff some some of of tthe he juice juice from from the the fruit fruit into into a sshallow hallow dish. dish. Line Line the the pudding pudding basin basin with with cling cling ÀÀOP DOORZLQJ LW WR RYHUKDQJ WKH VLGHV 'LS WKH OP DOORZLQJ LW WR RYHUKDQJ WKH VLGHV 'LS WKH rround ound o off b bread read iin n tthe he sstrained trained jjuice uice a and nd u use se tto o lline ine tthe he base base of of the the basin. basin. Use Use most most of of the the slices slices to to lline ine around around the the sides sides of of the the basin, basin, dipping dipping each each one o ne in in the the juice juice and and overlapping overlapping the the slices slices as as you you go, g o, so so there there are are no no gaps. gaps. U se a slotted slotted spoon spoon to to spoon spoon all all the the fruits fruits into into Use tthe he bread-lined bread-lined basin, basin, pressing pressing down down gently. gently. C over completely completely with with the the rest rest of of the the bread bread slices, slices, Cover WWULPPLQJ WKHP WR ÀW DV QHFHVVDU\ ULPPLQJ WKHP WR ÀW DV QHFHVVDU\ S poon over over a little little of of the the remaining remaining juice juice then then Spoon FFRYHU ZLWK D VDXFHU WKDW ÀWV MXVW LQVLGH WKH WRS RI RYHU ZLWK D VDXFHU WKDW ÀWV MXVW LQVLGH WKH WRS RI tthe he basin basin and and weigh weigh down down with with weights weights or or food food ccans. ans. Chill Chill iin n tthe he ffridge ridge o vernight. R eserve tthe he overnight. Reserve rremaining emaining juice. juice. T o serve, serve, remove remove the the weights weights and and invert invert the the To p udding onto onto a lipped lipped plate. plate. Remove Remove the the cling cling pudding ÀÀOP 3RXU RYHU WKH UHVHUYHG MXLFHV DQG GHFRUDWH OP 3RXU RYHU WKH UHVHUYHG MXLFHV DQG GHFRUDWH w ith a fresh fresh strawberry. strawberry. with
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