Summer Pudding? First you butter a pudding basin and line it with slices of white bread, leaving no gaps. Take some summer fruits, the more different kinds, the better. Strawberries, raspberries, blackcurrants, redcurrants, and pitted cherries are all good, but put in whatever you've got. (Go easy on the blackcurrants, or they dominate.)
Put the berries in a saucepan and cook them very gently in just a little sugar, barely a dessertspoon, until the juices start to run. Taste to see if the sweetness is right. Taste again to make sure. STOP TASTING. Pour the berries into the bread, keeping back a little juice. Seal it in with a bread lid, put a weight on it to press it down, and leave it in the fridge overnight.
When you want to serve it, run a warm knife around the basin to loosen the bread, then turn it out on to a plate, using the reserved juice to pour on any patches of bread that have stayed white. It should retain its shape. It's just as likely to disintegrate, but who cares. It still tastes just as good. Serve with single cream.
In the unlikely event of there being any left over, it tastes even better next day.
With thanks to Crackle the pastrycook.
2 comments:
Kind thanks, Miss Crackle, for the enlightenment! Summer Pudding sounds wonderful--much better than the "bread pudding" I'm accustomed to!
Shall have to persuade my mom to cook this. Thanks for the recipe!
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