I think I can just about squeeze this in under the wire, can’t I? Okay, so it’s fast heading into Autumn and the nights, as we say in Scotland, are ‘fair drawin’ in’. And yes, you can make this with autumnal fruits (so long as you stew the apples first), but I’ve never made a Summer Pudding before, so, by golly, I’m going to add it to my repertoire. Never having made it before though, means that, as far as the kids are concerned it’s out of their comfort zone, and therefore is to be viewed with deepest suspicion. It is to be sniffed at, prodded with a spoon and then declared to be not what they want right at this moment, which is their way of saying ‘no thanks mum, but we don’t want to upset you by turning it down outright’. Because my kids know that by cooking for them, I’m showing them that I love them. Oh, and if they turn it down, I go into a right strop. So I’m the only one who has actually tried it, and all I can say is that they don’t know what they’re missing. Probably better if you can make it during a heat wave, it still was pretty good on a rainy dull September evening with a good dollop of Greek yoghurt to help it go down. Also, using stale bread that would probably just get blitzed into breadcrumbs and stuck into the freezer and only having 4 ingredients anyway, make this a very cheap as well as tasty pudding.
- 5 slices of stale bread
- 800g mixed summer berries – strawberries, raspberries, blackberries etc. You can use fresh or, as I did, 2 x 400g packs of frozen berries.
- 100g sugar
- butter for smearing the pudding bowl.
Hull (take off the stalks and leaves) the berries or else, if using frozen, just open the packs of frozen berries and place in a saucepan along with the sugar. Using a low heat, stir until all the sugar has melted into the juices.
Once you’ve done that, grease the interior of a 1lb pudding bowl and cut out a circle of bread for the bottom.
Take the crusts off the other slices and cut into roughly triangular shapes.
Use the bread to line the pudding basin.
Then fill the basin to the top with the prepared fruit and top with a large slice of bread.
Place a saucer on top of the basin and weigh it down with something heavy – I used all the weights from my balance scales, but a tin of baked beans would work just as well. I also placed a saucer underneath the basin as some of the juices came out when I squeezed down. Ooops. Leave in the fridge for a minimum of 8 hours.
And the interior?
I had it with some Greek coconut yoghurt. Lovely.