Saturday, June 9, 2012
That being said, I do love living here, and am fortunate enough to live by the river in a town on the Eastern Shore of Maryland. It's the same distance to the sea as it is to Washington, DC, but during the summer, the day trip destination is always the beach. How lucky I am !
Now the recipe I'm sharing with you today, is a favourite British summer dessert. When I lived in Scotland, I made it several times when the berry crops were in season. I have also made this with success using frozen berries at other times of the year.
5 cups of mixed berries [blueberries, raspberries, blackberries, strawberries even cherries or currants]
1/2 to 2/3 cups of sugar
1 small dense white sandwich bread [such as Pepperidge Farm] crusts removed; or brioche also works well
Select a 2 pint bowl and cut sliced bread to completely line the bowl, with enough left to seal the top. Make sure there are no gaps.
At this point you can add the strawberries and raspberries if you kept some aside. Warm them through for a couple of minutes.
Place enough soaked bread slices on the top [or bottom as it will be when inverted] to completely seal the pudding [it doesn't matter how they look as long as there are no gaps].
Place bowl in a basin to collect drips if it overflows. Now place a small plate over pudding and put a heavy can on top to weigh mixture down.
Refrigerate overnight but it turns out best if it sits for 24 hours before serving.
To serve :
If you did not line your bowl with cling-wrap [ I have never had any trouble releasing the pudding], run a spatula around the bowl, place your serving plate on top and flip entire bowl over to release pudding. If you use cling-wrap, you do not need to run spatula round bowl.
Pour over reserved juice and serve with lightly whipped sweet cream or ice-cream.....ENJOY !
Main Photograph by Anthony Blake