• 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

    Serves: 8
    Cooking Time: 20 mins excluding setting time

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    Place a plate on top of the bowl, and weigh it down in the fridge overnight with at least 1kg of weight.

    4

    Turn the pudding out by easing a knife around the edges.

    5

    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.

    6

    Lightly whip the fresh cream with the castor sugar and vanilla essence, and serve with the pudding.

     

     

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