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Recipes
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Summer pudding
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This classic English dessert consists of fruit topped with slices of bread. It's then covered with a plate and weighted overnight in the refrigerator. The cold dessert is then unmolded and served with whipped cream.
Preparation time: 20 minutes + overnight refrigeration
Total cooking time: 5 minutes
Serves 8.
Ingredients
1.5 litre bramble fruit: raspberries, blackberries, huckleberries, ollalie berries, blackcurrants and redcurrants. No strawberries.
500g good quality, whole wheat bread.
Raw sugar (not brown sugar)
Heavy cream
Procedure
Put all the berries in a large pan with 125ml of water and heat gently for 5 minutes. Add the sugar and leave it to cool.
Drain a little of juice from the fruit mixture.
Use a two-liter pudding mold.
Tear into small fingers of whole-wheat bread, crust and all to cover the bottom and sides of the mold.
Dip one side of each piece of bread in the juice before fitting it.
Fill the center of the mold with the fruit. Remaining fruit that doesn't fit can be served with the pudding.
Cover with small pieces of bread.
Refrigerate overnight.
Turn out the pudding and serve with any leftover fruit mixture. This is delicious with cream heavy unsweetened cream.
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