Valentine Warner’s Summer Pudding….
This traditional pudding just sums up an English summer and nothing can better the flavour of fresh British berries ripened naturally in summer sunshine!
Preparation time: 30 minutesCooking time: 25-30 minutes
Chilling time: overnight
- 600g/1lb 6oz raspberries
- 600g/1lb 6oz strawberries hulled and halved if large
- 600g/1lb 6oz blackberries
- 300g/11oz caster sugar
- Juice of ½ lemon
- 150ml/ ¼ pt white wine
- 300ml/ ½ pt water
- 6 slices of thick cut white bread
- Fresh jersey double cream, to serve
- Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water.
- Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
- Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side.
- Allow it to cool (this is so you don’t cook the raw fruits in the hot ones)
- Reserve 200ml/7fl oz of the fruit syrup for painting the bread.
- Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy.
- Allow to cool.
- Combine the cooled cooked fruit and reduced syrup with the raw fruit.
- (I like the mixture of cooked and not-cooked for better flavour and texture).
- Line a 1.8 litre/3 ¼ pt pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
- Cut the crusts off the bread and cut each slice into two rectangles.
- Thoroughly paint one side of each rectangle with the reserved syrup.
- Cut and paint a circle of bread that fits the bottom of the basin.
- Put this in the basin with the red side facing the cling film.
- Arrange the bread all the way around the inside of the basin, overlapping slightly where the joints meet, with the painted side always facing the cling film.
- Spoon the fruit into the basin and pack down well.
- Top neatly with the remaining painted slices of bread.
- Cover with the overhanging pieces of cling film and place a side plate holding a heavy weight on top to press it down.
- Put in the fridge and leave overnight.
When ready to serve:
- Remove the weight, open the cling film and invert the pudding on to a serving plate.
- Remove the cling film.
- Should there be any syrup left, using a pastry brush, daub any pale patches with it.
- Serve the pudding with cream.
Recipe and photo credits- Seasonal Berries