Fabulous Day in the Farm Shop: Saturday 11 February!
Full article >
|
|
|
Fabulous Day in the Farm Shop: Saturday 11 February! |
|
Sign up to our mailing list and never miss an event! |
Claire Birch's Summer Pudding
Ingredients 1kg mixed summer fruits (strawberries, stoned cherries, raspberries, currants, gooseberries, blackberries, — whatever is plentiful)
200g sugar
1 loaf Welbeck Sourdough, or Welbourne White Bread
Method
Find a glass or china pudding bowl with a capacity of approx 1 litre. Slice bread medium thick and take the crusts off the bread. Rinse bowl with water (this helps you turn the pudding out). Line the bowl with slices of bread, cutting to fit if you need. Stem/stone/slice the fruit and put into a pan with the sugar. Heat gently until the juices run freely. Spoon the fruit into the bowl and add a layer of bread when it is half full if you like the bready bit of a summer pudding like me! Finish filling the bowl with fruit. Pour half the juice into the bowl and retain the rest. Add a final layer of bread onto the top. Find a plate that fits snugly onto the top and put it on top with a weight to press it down. Leave in fridge for 12 hours. To serve, loosen edges with a knife, put a large plate onto top of bowl, invert onto plate. Pour remaining juice over to ensure it is all red and juicy and serve with cream.
|
