This recipe for a sumptuous summer pudding comes from my husband’s family and is now firmly adopted into my recipe book. It is gorgeous, easy to make and as it is made in advance great for entertaining. The secret is to use stale white bread, a few days old, as it absorbs the juices and hold together better. The pudding is best with fresh seasonal fruit, although, as you can now buy summer fruits all year long, you can enjoy the taste of summer even in the deepest winter. Make sure you add black grapes to the fruit mix.
1kg (2lb) of summer fruit
(include black grapes for a great pud)
5 oz (150 g) caster sugar
7-8 slices stale white bread
- Separate the redcurrants and blackcurrants from their stalks. Rinse all the fruits.
- Place the fruits, apart from the raspberries, with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has dissolved and the juices begin to run – don’t overcook or it will spoil the fresh flavour. Now remove the fruit from the heat, and add the raspberries. Line the pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together. Fill in any gaps with small pieces of bread, so that no juice can get through when you add the fruit.
- Pour the fruit and juice in (except for about two thirds of a cupful), then cover the pudding with bread. Place a small plate or saucer (one that will fit exactly inside the rim of the bowl) on top, and on top of that place a 3 lb or 4 lb (1.3 kg or 1.8 kg) weight, and leave in the fridge overnight.
- Just before serving the pudding, turn it out on to a large serving dish and spoon the reserved juice all over, to soak any bits of bread that still look white. To serve, cut into wedges, with thick cream or ice-cream.
If you would like the recipe please visit our recipe book on our website at http://www.baskervillesteashop.co.uk/baskervilles-recipe-book
Or you can pick up a recipe when you come to visit us
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Baskervilles Tea Shop
66 Alderman’s Hill, N13 4PP, 0208 351 1673
Monday – Saturday 9.00-5.30, Sundays and Bank Holidays 10-5