2020-07-01RedUK

130

July 2020 | REDONLINE.CO.UK

SERVES 6-8
PREPARATION TIME 25 minutes,
plus chilling
COOKING TIME 5 minutes

O400g sliced day-old white bread,
crusts removed
O800g mixed berries, such as
raspberries, tayberries, loganberries,
blackberries and blueberries
O175g vanilla caster sugar
O2tbsp crème de cassis

1 Dampen a 1-litre pudding bowl with cold

water, then line with clingfilm, ensuring it

overlaps the edges. Cut a circle of bread

for the bottom and rectangles for the sides.

2 Put the fruit into a pan with the caster

sugar, crème de cassis and 2tbsp

water. Heat gently to dissolve the

sugar and soften the fruit – it should

be tender but keep its shape.

3 Remove the fruit with a slotted spoon

and set aside. Briefly dip the bread

slices in the juices and use to line

the base, then the sides of the bowl,

ensuring they overlap.

4 Tip the fruit into the bowl and cover with

more of the juice-soaked bread. Cover the

top with clingfilm. Put a small plate on top

and weigh down with tins. Set on a plate

to catch any juices and chill overnight.

Save any leftover juice to serve with

the pudding (or to brush over any

white patches of bread if necessary).

5 Peel back the clingfilm and turn the

pudding on to a serving plate. Remove

the bowl and the clingfilm and, using

a pastry brush, paint any white patches

with the reserved juice. Slice and

serve with cream or Greek yogurt.

Summer pudding

Summer pudding was first served at 19th-century health resorts where pastry was

banned, under the unappealing name of hydropathic pudding. Since then, this classic dessert

has changed little, with raspberries or blackberries always used to give it some punch.

‘A SIMPLE YET UTTERLY

DELICIOUS DESSERT’