Summer Pudding

On the last day of the 'school' year, and Grace's last ever day of home-ed, we had to drive through the Oxfordshire countryside and pick up a hoodie which Jack had left somewhere we went last week. That was annoying, but just so the day wasn't a complete loss, we stopped by a rather nice Pick Your Own farm. Dreaming of Summer Pudding, we picked (and ate....the signs said we could!) strawberries, blackcurrants and raspberries. Then we rested for a glass of home-made lemonade. They know how to treat their customers at this place!

Summer pudding is an annual treat for us. It's expensive to make and I only do it once in the season. Unless I have a garden where I'm growing all those fruits, which I don't this year.

So...

You throw a lot of fruit, washed and hulled, into a large pot on medium heat with a smidgen of sugar. I've tried it with honey and with 'healthy' unrefined sugar, but that gives it a toffee flavour which ruins the fresh flavour of the fruit. So, white it is. Just enough. You'll have to judge that for yourselves, but I think I put in a tablespoon. I also added a tablespoon of water.

With the lid on, leave to simmer for a few minutes. What you are aiming for is just enough time to let some juices run, NOT to cook the fruit.

Then, you line a buttered pudding basin with not-fresh white bread, crusts removed. Mine was a day old, but I should have left it longer. This is not a moment for wholewheat. Trust me, I've tried. Spoon in the fruit, but reserve some of the juices for pouring, later.

Cover with a slice of bread, a plate and a heavy weight. I used a can of tomatoes. Place in the fridge overnight. This is what you should end up with when you turn it out.

Unfortunately, this is what I ended up with.

However, its appearance did not put any of us off!
Some of us like it with double cream.
It disappeared pretty quickly. If you've never tried it before, have a go. Some some omit the strawbs and have redcurrants instead. But the blackcurrants and raspberries are essential.