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.
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
from the still unused cookbook I bought last year in Scotland. I used red currants, raspberries and brambles – blackberries from the freezer.
YIELD: 4-6 Servings
Classic British Summer Pudding Recipe
- Slices of medium
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
Scottish Cookery *
- 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.
- 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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