In the northern hemisphere we are fast approaching the perfect time of year to start making Summer Pudding - a delicious melange of Fruit Rouge - sharp but sweet, it is the perfect desert in the garden.
150g Caster Sugar
900g Mixed Berries (Fruit Rouge) such as Blackcurrants, Raspberries, Redcurrents, blackberries (all prepared and ready to eat)
2 Tablespoons Creme de Cassis
A little oil
6-9 Slices of stale white bread, crusts cut off
300ml Double Cream (or healthier, Creme Fraiche)
- Dissolve the sugar in the water by heating in a large frying pan.
- Add the berries (now you see why it needs to be a large pan!) and cook for max 10 minutes to soften the fruit. When the juices start to run you are ready to add the creme de cassis and shut off the heat.
- Lightly oil a pudding basin and line with clingfilm.
- Cut the bread into strips (or soldiers as some may know them) and dip in the juice. Now place the soaked strip into the pudding basin using the wet side to stick to the side of the bowl. Continue until the bowl is well lined.
- Drain the fruit (retain the juice)
- Spoon the fruit into the lined bowl.
- Tamp the fruit flat with the back of a spoon.
- Cover with a slice of bread and make sure the seal is complete.
- This bit is tricky - cut a disc of cardboard the same size as the top of the bowl. Place this disc on top of clingflim over the bowl. Add weight to the top (an empty jam jar is perfect).
- Refrigerate overnight.
- Simmer the juice you retained in step 5, until you get a thick syrup (do not burn). Store in the fridge too.
- The next day when you are ready to serve, spoon a little cream and the red sauce.