British summertime means plenty of opportunities to pick a bounty of British berries. Whether you have them in your own garden, you are able to find them growing wild in the hedgerows, or you go to a local pick-your-own farm, strawberries, blackberries, raspberries, and redcurrants are just some examples of the wonderful berries you can enjoy. While they are delicious on their own with just a dash of fresh cream, one fancy way to impress everyone is to make a fresh summer pudding.
Although it looks impressive, a summer pudding is very easy to make and requires just a few ingredients. The selection of berries you use will determine the rich bejewelled colour of your finished product. The one shown above has a rich purple hue thanks to blueberries and blackberries. Raspberries and redcurrants will create something much brighter red.
Sliced white bread (use brioche or sponge cake if you want something a little different)
1 3/4 lb berries and currants of your choosing
2 tbs sugar
2 tbs water
Cut a circle of bread to line fit the bottom of a 2-pint basin. Cut more bread into strips and use to line the bowl, with the slices overlapping.
Put the fruit, sugar, and water in a pan. Over a gentle heat, warm the fruit until the sugar has dissolved and the fruit softens, with the juices coming out.
Keep 3-4 tbs of the liquid from the fruit in reserve. Put the fruit and the rest of the juices into the bread-lined basin. Use some more bread to cover the fruit. Place a plate over the basin and put in the fridge with a can on top of the plate to act as a weight. Leave the basin overnight in the fridge.
When ready to serve your summer pudding, run a knife around the edge of the pudding. Turn the bowl over and tip the pudding onto a serving plate. Spoon the rest of the juice over.
Serve on its own or with a side of ice cream.