Quick Summer Pudding
Summer Pudding isn't just for summer, it's an all year round favourite. Delicious as well as good for you - how many other puddings do both?
This is the easiest pudding I know - takes minutes to make, but has to be done a few days in advance for best results. It freezes beautifully too. This is one of the Stour Festival puddings from 2012, and the one which is usually eaten first!
This and other mouthwatering recipes, including some exclusive ones, are in my new cookbook: Kate's Puddings Cookbook - out now! http://www.parkersprint.com/kates%20puddings.html
This is the easiest pudding I know - takes minutes to make, but has to be done a few days in advance for best results. It freezes beautifully too. This is one of the Stour Festival puddings from 2012, and the one which is usually eaten first!
This and other mouthwatering recipes, including some exclusive ones, are in my new cookbook: Kate's Puddings Cookbook - out now! http://www.parkersprint.com/kates%20puddings.html
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| Summer Pudding |
Summer Pudding
(quickest
method known to woman)
1
loaf crustless white bread (now that's cheating!),
3 x 1lb/500g bags mixed berries, or two bags mixed berries, 1 bag frozen cherries (or any combination of the above),
jam sugar to taste (6oz/150g or so),
good slug of Framboise or some other red liqueur (if you wish),
at least 2 pint pudding basin
3 x 1lb/500g bags mixed berries, or two bags mixed berries, 1 bag frozen cherries (or any combination of the above),
jam sugar to taste (6oz/150g or so),
good slug of Framboise or some other red liqueur (if you wish),
at least 2 pint pudding basin
Tip
the berries into a large saucepan, with the sugar and the Framboise. Bring up
to a gentle simmer, just so the juices flow and the black currants are not like
bullets. Taste it - too sweet is almost worse than too tart! Meanwhile, arrange
the bread all around the base of the pudding basin, and make sure you have
enough to make a top as well.
Pour the mixture into the bread mould - it takes far more than you would believe possible, and the bread sucks up all the juice, so over-fill if you can. Fit on the bread top, then put a plate on top of that, weigh it down with something and put in the fridge for at least 3 - 4 days. The juice should seep into the bread so it is all crimson (which isn't always the case as you can see above, so I occasionally help it with some melted redcurrant jelly or sieved jam).
To serve, use a palette knife to loosen it, turn out onto a dish with an edge (which I didn't do in this picture, so it leaked everywhere!). Serve just off chilled, with lots of double cream. If it doesn't come out in one go, just drape the errant piece of bread back over the top, and nobody will notice.
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!
Pour the mixture into the bread mould - it takes far more than you would believe possible, and the bread sucks up all the juice, so over-fill if you can. Fit on the bread top, then put a plate on top of that, weigh it down with something and put in the fridge for at least 3 - 4 days. The juice should seep into the bread so it is all crimson (which isn't always the case as you can see above, so I occasionally help it with some melted redcurrant jelly or sieved jam).
To serve, use a palette knife to loosen it, turn out onto a dish with an edge (which I didn't do in this picture, so it leaked everywhere!). Serve just off chilled, with lots of double cream. If it doesn't come out in one go, just drape the errant piece of bread back over the top, and nobody will notice.
If you like this recipe, why not let me know how you got on with it? I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings. My cookbook is on sale via my website www.katespuddings.co.uk. This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!
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