Summer Pudding

Summer Pudding

Serves 4

Preparation Time:  30 mins

Prepare 24 hours in advance.

This is the most delicious, decadent pudding which should only be really made at the height of Summer using fresh, ripe seasonal produce.   I have always preferred the mix of fruit that my Mother always chose as for me, this evokes poignant memories of my childhood and, in any case, I love this combination best.

Please note that you need to make this pudding 24 hours in advance!!!

Ingredients

Sliced white loaf, NO CRUSTS - about nine/ten slices

500 - 700g red or white currants (I never use black currants for this recipe, although you can do so!)

500 - 700g fresh pitted cherries (you can use the arms of a garlic press, which usually has a cherry pitter incorporated into the design)

500 - 700g fresh raspberries

Modest amount of Maple Syrup or about 3-4 tablespoons of Coconut or Palm Sugar



AND THIS IS WHAT YOU DO....

1. You need a 2 pint glass pyrex bowl and two plates, a large one to stand the bowl on and a smaller one to fit on top - see the image above.
   
   
2. Put all the fruit into a large saucepan with the sugar or maple syrup and on a gentle heat, warm through until bubbling gently.   You need to watch this, stir frequently and don't let the fruit overcook as it will suddenly disintegrate, so just cook until the fruit is softened a bit.
   
   
3. Cut slices of white bread but remove the crusts - you will need approximately ten slices.   Put one piece at the bottom of the bowl, and four pieces lining the sides.   Keep a square piece for the top, but the rest of the slices need to be cut into long triangular shapes to fill the gaps, and you must make sure the bread overlaps so when it gets wet and shrinks, it will keep its shape.   Once again, look at the image above, to get the idea.
   
   
4. Now take a slotted spoon and gently fill the cavity of the bread lined basin with the fruit until it is all packed in.   
   
   
5. Now place the square piece of bread on top and then generously pack the gaps with more bread cut into appropriate shapes, taking care to overlap slightly.
   
   
6. Then you can spoon some of the juice on top so that the bread soaks through.
   
   
7. Place the smaller plate on top and put into the fridge overnight or for at least 24 hours.
   
   
8. When ready to serve, ease a sharp knife between the glass and the pudding and invert into a lipped serving dish.   This is important as some of the juices will come out of the pudding.
   
   
9. Serve with double cream!