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Recipe Detail Page
Summer Pudding
Summer 2005
This is one of my favourite desserts. It is a summer version of the popular English dessert of steamed pudding, which it resembles. The pudding basin or bowl is lined with bread and filled with fruit and sugar. The redcurrants add acidity, which enhances and highlights the raspberries. Use good quality bread, like brioche or egg bread.
Serves 8
3 cups (750 mL) raspberries
1 cup (250 mL) redcurrants
½ cup (125 mL) sugar
12 to 14 slices good-quality white bread, crusts removed
1. Rinse the fruits and remove the currants from their stems. Place the fruit into a frying pan, adding the sugar. Stir gently over a low heat until the sugar dissolves and the fruit juices run, about 5 minutes. The raspberries will soften but keep their shape. Remove from the heat, pour into a bowl and allow to cool.
2. Cut 1 disk of bread the same diameter as the base of a 4-cup (1-L) bowl and place it in the bottom of the bowl. Line the sides by cutting the slices of bread in 2, vertically, and overlapping them slightly. Spoon in enough fruit and juice to fill the bread-lined bowl, pushing down so that juices moisten the bread. Top with the remaining bread slices, cutting them to fit. Pour over enough juice to moisten all the bread. Any leftover juice can be served with the pudding or mixed with sparkling water as a drink.
3. Place the bowl on a plate, then put a piece of plastic wrap on the top. Now put a disk of cardboard or a small plate on top and weight it down with a can or jar of pickles, and refrigerate overnight.
4. Remove the weight and plastic, and run a knife between the bowl and the bread to loosen, then unmould the pudding onto a serving plate. Cut into slices and serve. Once unmoulded and cut, the pudding will gradually soften and collapse.
Serves 8
