A classic English summer pudding, traditionally made when the soft fruits are in season. It involves no baking - you just have to assemble it. But once you've mastered that, you're set to go and you'll be making these all summer.
My mother's summer pudding was scrumptious made with fruit from her garden supplemented with a visit to the local fruit farm. She would make four at a time and freeze them, always prepared for unexpected family visits. I've chosen to adapt her recipe and make mini puddings.
The fruit
The amount of fruit you need depends on the size of your pudding basin. For 4-6 individual puddings, you will need -
800g fruit
(raspberries, blackberries, red and white currants or strawberries)
170g sugar (depending on the sort of fruit)
My mother's recipe uses slightly less fruit, but one thing her years of experience taught her was that, for the best flavour, blackcurrants should make up a third of the weight.
The bread
White bread is essential for this - not brown or wholemeal. I would recommend a good quality white sandwich loaf, which will soak up the fruit juices without going soggy.
Mum used shop-bought sliced white bread - the sort my father used to call ‘kleenex’! I am sure it is better these days …
The juice
When cooking the fruit and sugar, you need to add a small amount of water or the juice from an orange. I have also been known to add the blackcurrant liqueur, Crème de Cassis.
First of all, prepare the fruit - hull the strawberries, strip the berries from their stalks and top and tail them. Put all the fruit into a saucepan with the sugar and your liquid of choice. Stir and heat slowly for about 5 minutes until the sugar dissolves. Remove from the heat and when cooled, strain off the juice into a separate bowl.
For individual puddings
Cut the crusts off the bread and then cut a circle for the bottom and fingers for the sides. I like to dip one side of the bread into the juice before lining the ramekin. So, starting at the bottom, dip one side of the circle in the juice and lay it juice side down at the bottom of the ramekin. Do the same with the fingers, juicy side laid horizontally against the edge. Press everything firmly in, making sure you have no gaps.
Now fill with the strained fruit mixture, a couple of tablespoons of the juice, and top with a further circle, dipped into the juice and juice side up. Cover the ramekins with tin foil and place a small saucer on top, one that fits inside the rim of the ramekin - an espresso saucer should do. Then place a weight on top. If you don't have a small saucer, try a tin of tuna which, I discovered, was exactly the right size! Refrigerate overnight.
The next day, use a palette knife to go around the edge of the puddings and carefully turn them out onto serving plates. Serve with double cream or ice-cream.
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