This is such a good summer for fruit, the berries are falling off the bushes, the plums are hanging off the branches and the apples are swelling. There are dishes that can only be eaten at certain times of the year, Christmas pudding, simnel cake and for me Summer Pudding. It can only be made from fruit straight of the bushes or if you haven’t a garden straight from the greengrocers. At this time of year I can’t get enough of it. Here is a recipe from Elizabeth David’s Summer Cooking, but it is that kind of dish which can have many variations depending on the fruit you have at the time. Try any mix of raspberries, red/black currants, strawberries, gooseberries, blackberries, loganberries. I sometimes make little mini versions.
1/4lb/125g red currants/black currants
about 1/4lb/125g sugar (to taste)
Thin sliced bread with the crust removed. (slightly dry so that it absorbes the juice)
Stew the fruit and sugar gently for around 2-3 minutes until the juice runs, taste and add more sugar if you prefer. Leave to cool. Line a deep dish (a pudding bowl or souffle dish) with the slices of bread. Make sure it is completely lined with no gaps. Fill with the fruit but keep a little of the juice. cover the top with a layer of bread.
Put a plate or saucer on the top then a weight. Leave overnight in the fridge or cool larder. Then when you are ready to serve, turn it over and pour over the remaining juice.
Serve with a good dollop of cream, cream fresh, yoghurt or ice cream.
enjoy – think about putting a fruit bush or two in the garden. Raspberries are so easy to grow.