Yet another day of dodging the torrential rain showers. Yesterday after going to the PYO farm and trying to convince myself that yes it is summer (not that the weather wants to make us believe that) I decided to try my hand at Summer Pudding.
The smell of the fruits simmering was glorious. You can’t beat summer fruits. Tonight was the tasting and it was delicious. The tartness of the blackcurrants was matched perfectly with the sweetness of the crème de framboise all finished off with a spoonful of extra thick cream from the local dairy.
Individual Summer Puddings
250g summer fruits (I used raspberries, blackcurrants and strawberries)
50g vanilla sugar
4 slices of white bread, minus the crusts
2 tbsp crème de framboise
1) In a saucepan gently simmer the fruit and sugar for 3 min. Don’t over simmer or the fruit will fall apart. You should have the fruit floating in a nice syrup. Allow to cool. Stir in crème de framboise.
2) Line 2 individual pudding basins with cling film. Cut 2 circles of bread just bigger than the base of the pudding basin and 2 circles the size of the top of the pudding basins.
3) Dunk the smaller bread circles into the syrup. Allow the bread to absorb the syrup then place 1 at the bottom of each pudding basin. Share the fruit out between the two basins.
4) Place the larger circle on top of the fruit then drizzle with the remaining syrup, ensuring all the bread is covered. Fold over the remaining cling film and weigh down with a weight (I used weights from my scales). Chill overnight.
5) Turn out onto a plate and drizzle with a small amount of crème de framboise.