The long warm days have finally arrived and I can't help but think its time to start planning family get togethers.
Those nights sitting on the deck after a family BBQ are the memories I hope my children carry with them.
In my family those memories are usually connected to food, we love to eat together and over the years we've figured out our favourite recipes.
This berry pudding is one of my family's favourites, it comes from my mums side of the family and is a very authentic English summer pudding recipe. With fresh berries and cream it is perfect for warm weather but even better it is an easy recipe that you can throw together with ingredients you probably have in your kitchen.
907 grams Strawberries (remove the hull)
170 grams Raspberries
170 grams Blackberries
170 grams Blueberries
(or 1 ¼ pounds of mixed fresh fruit)
3/4 cups of Sugar
Good quality bakery bread – left out to go stale – approximately 8 slices, 1” thick
1) Wash all the fruit and let air dry. Set half of the strawberries aside, and for the other half remove the hull and slice the strawberry in half.
2) Put sugar and 3 tbsp. of water in a saucepan and heat until sugar is dissolved, stirring occasionally. Bring to a boil for one minute and then add fruit. Cook over low heat for approximately 3 minutes, stirring gently a few times. Strain the fruit, keeping the juice and setting the fruit aside to use later.
3) Line a pudding bowl with two pieces of saran wrap overlapping in the middle and with enough saran wrap to cover the pudding.
4) Cut the crusts off all the bread and cut two pieces of bread into triangles. Then dip each piece of bread into the juice, submerging for a few seconds and place one piece of bread on the bottom of the bowl – this will be the top of your pudding. Then place the bread slices around the outside of the bowl fitting the bread so that they touch the bottom of the bowl, and use the triangle pieces of bread in between the slices to fill in the spaces. Don’t worry if it seems messy, it all holds together with the pectin from the fruit.
5) Spoon the fruit into the bowl and top with the two remaining slices of bread. Trim any excess bread around the edges and wrap the top of the pudding with the extra saran wrap. Put a plate on top of the pudding and I like to put a heavy object on top and leave in the fridge overnight or a minimum of 6 hours.
6) To serve, remove from the refrigerator, remove the saran wrap and place your serving dish on top and flip pudding upside down. Use the extra juice to pour over the pudding and surround the pudding with fresh fruit (strawberries or any other fresh fruit) and top with whipping cream. Ready to serve.
Photography Credit: Jillian Schecher