We’ve resurrected this old English recipe with a few additions. Light and tart, it’s a lovely end to summer lunch.
English summer pudding with berries and cream
- 1,2kg frozen mixed berries, defrosted
- 5ml ground nutmeg
- 60g icing sugar
- 1 loaf thinly sliced white bread, or panettone
- 15ml cornflour
- 500ml fresh cream
- 30ml castor sugar
- 5ml vanilla essence
Heat the berries with the nutmeg and icing sugar in a pot until they are soft and juicy. Strain the berries out of the juice and process them in a blender until very smooth. Reserve the juice.
Pour a little of the berry mixture into a bowl and add a layer of the bread, taking care to let the mixture soak into the bread very well. Alternate bread and berries until your bowl is full.
Place a plate on top of the bowl, and weigh it down in the fridge overnight with at least 1kg of weight.
Turn the pudding out by easing a knife around the edges.
Put the bowl into boiling water until just below the rim. Take the reserved juice and mix with the cornflour. Heat until thickened and pour over the pudding.
Lightly whip the fresh cream with the castor sugar and vanilla essence, and serve with the pudding.