FRANCESCA’S SUMMER PUDDING

Posted on July 16, 2012 by Francesca Lanni

Here in the UK it’s not properly summer. This year’s raining constantly and I really need something fresh to prepare to remember the season we are supposed to live in. Here’s my summer pudding:

Ingredients: 1 large, white loaf, thickly sliced, 3lbs of mixed red summer berries, the juicier the better (I used a mix of raspberries, blueberries strawberries and blackberries), 1 cup of sugar, zest of 1 unwaxed lemon. Method: Wash and pick over the fruit removing any stalks, leaves bad berries and cherry stones (if you are using cherries). Butter the inside of a 3 pint pudding basin. Remove crusts from the sliced bread. Line the pudding basin with the bread slices, slightly overlapping each slice so there are no gaps in between them. Press the edges together so the bread forms a complete mold inside the bowl. In a pan, bring the mixed berries, lemon zest and sugar to a gentle simmer, until the sugar is dissolved and the fruits are releasing their juice. This should only take about 5 minutes. You want the fruit to keep it’s shape. Take care not to overcook them. Reserve about 3/4 cup of juice and put it to one side to cool. Refrigerate. Pour the rest of the fruit and juice into the bread-lined pudding basin. Seal the top completely with further, overlapping, slices of bread. Cover the bread with a small flat plate or saucer that fits snugly inside the basin. Weigh down the plate with at least 3lbs of weights or a very heavy can or jar. Leave in the fridge overnight. The weight will cause the juice to bleed through the bread staining it red. Before serving, gently slide a flexible spatula between the bread and the basin to loosen. Invert the bowl onto a serving plate, the pudding should slide easily into place. Use the reserved juice to colour any areas that still have a white tinge. Pour any remaining juice over the top of the pudding. Cut into wedges to serve and pair with fresh whipped cream or creme fraiche. Remember! You have to start this pudding the day before you want to serve it, so although it is easy to make you do have to plan in advance.