WHB #43: Summer Pudding


The Guidelines of Weekend Herb Blogging allow featuring any herb, plant, vegetable, or flower. This week I picked the last red currants from the very dry looking shrubs. Redcurrant fruit is slighty more sour than its relative the blackcurrant, and is cultivated mainly for jams and cooked dishes, rather than for eating raw. In Germany it is also used in combination with custard or meringue as a filling for tarts. And red currants are the main ingredient of Rote Grütze – red fruit jelly, a speciality in the north of Germany.

Johannisbeerstruch 002

This year I’ve already made some jelly, as every year, and a no-cooking dessert. Last year I baked muffins and a „nightmare of sponge mixture and whipped cream„. With the last red currants of this year I decided to prepare a

Summer Pudding

Summer Pudding

from the still unused cookbook I bought last year in Scotland. I used red currants, raspberries and brambles – blackberries from the freezer.

Summer Pudding

YIELD: 4-6 Servings

Summer Pudding 006

Classic British Summer Pudding Recipe

INGREDIENTS:

  • Slices of medium
    or
    Thin sliced crustless white bread
  • 500 grams Fresh seasonal fruit, eg. strawberries, raspberries, cherries, brambles, 1 lb
  • 30 ml Water, 1 fl oz
  • 150 grams Caster sugar, 5 oz

SOURCE

Bild *

abgewandelt von Ulrike Westphal nach:
Christopher Trotter
Scottish CookeryBild *
ISBN 1-84204-024-3

INSTRUCTIONS

  1. Neatly line the base and sides of a 900 ml (1 1/2 pint) pudding basin with the bread. Wash and trim or stone the fruit, cutting the strawberries in half. Put the water and the sugar into a pan and bring to the boil. Add the fruit in order of speed of cooking, the slowest first and the quickest, raspberries, last. Cook briefly, ensuring that the fruit holds its shape. Drain off the syrup and reserve.
  2. Spoon the fruit into the prepared bowl and spoon over a little of the syrup. Cover with more bread. Put a saucer on top and place a weight on top of it, to apply a little pressure, say 500 g, 1 lb. Refrigerate overnight. Loosen it gently with a palette knife, turn out and pour the rest of the syrup over it. Cut into wedges and serve with lightly whipped double cream.

total time: 12 h
preparation time: 15 minutes
cooking/baking time: 5 minutes

 
 
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5 thoughts on “WHB #43: Summer Pudding

  1. kalyn (Gast)

    The photos are wonderful! In my family we call these berries „chokecherries“. When I was a little girl I would go to Park City (home of the 2002 Olympics, but in those days it was a town of maybe 1,000 people. There were wild chokecherry bushes everywhere and I would pick them with my grandmother. I didn’t like doing it much because they were no good to eat as you picked them, and i probably complained a lot. Now it’s a great memory.

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  2. Kristine (Gast)

    I love red currants.
    We eat them raw all summer. Usually straight from the bush (they are lovely and sweet if they get enought sun), but also with ice cream, vanilla custard or double cream. Kids love them.

    If you are the lucky owner of an ice cream machine, you can make the most fantastic sortbets in less than an hour. Perfect intermezzo in at heavy dinner.

    Mmmm… I will have to ask my lovely neighbour for permission to raid her bush this afternoon. My daughter and I have cleaned out ours.

    This is a fantastic time of year for berry lovers; blueberries, raspberries, strawberries, gooseberries and red currants are all ripe and sweet. Black currants, cherries and cloudberries will soon be ready to take over. Fantastic.

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  3. Pille (Gast)

    Greetings from Edinburgh! I had redcurrants last week back home in Estonia – they were just slightly underripe, whereas blackcurrants were deliciously sweet already. And despite having lived in Scotland for 7 years, I haven’t tried summer pudding yet. Maybe it’s about time:)

    PS Kalyn – indeed, chokecherries alias (black) aronia berries are way too tart to be eaten raw, although they make most delicious cordial.

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