Dark Fruits Summer Pudding. Is this vibrant pudding the true taste of summer in Britain or just more proof that we don't really know how to deal with sunshine? solid sweet. Well chilled, however, and sodden with wine-dark fruit juices, it's surprisingly refreshing stuff – especially when served with the obligatory dollop of thick. The season for most summer fruits is short.
They earn their high ranking in part by appearing so often in the wild, spread across valley meadows and mountaintop clearings. Other dark-coloured dried fruits such as blood plums, cranberries and barberries would work well in this mix, too. Soak the fruit in muscat instead of brandy for an even richer result. You can have Dark Fruits Summer Pudding using 10 ingredients and 12 steps. Here is how you cook that.
Ingredients of Dark Fruits Summer Pudding
- You need 275 ml of Strongbow dark fruit cider.
- Prepare 6-7 slices of thick cut, sourdough bread.
- You need of Pared rind of small lemon.
- Prepare of Pared rind of ½ an orange.
- Prepare 100 g of caster sugar.
- You need 300 g of blackberries.
- You need 130 g of raspberries.
- It’s 200 g of strawberries, tops removed, chopped in half if large.
- Prepare 1 tsp of butter for lining the bowl.
- It’s 1 litre of pudding bowl.
You'll need to begin this recipe at least a week ahead. The mixture will keep stored in a dark place for. Line the bowl carefully with most of the bread using small pieces to cover any holes in the side or bottom, then pour in nearly all of fruit. Summer fruit is the perfect addition to any dessert.
Dark Fruits Summer Pudding step by step
- Rub the bowl with butter to help the pudding leave the dish easily at the end..
- Cut the crusts off the bread and cut the bread to fit the sides of your bowl. Fill any gaps with smaller cut pieces. Push the bread into the sides of the bowl and where the bread slices join each other to make slight seal..
- Cut a piece of bread to fit the bottom of the bowl and place in the bottom. Fill any gaps with smaller pieces of bread then cut a lid and reserve until later..
- Place the Strongbow cider in a medium sized sauce pan, along with the lemon, orange and caster sugar. Stir briefly. Place on a medium to high heat and boil for 2-3 minutes..
- Reduce the heat and take out the lemon and orange rind. Add all the strawberries and half of the blackberries and simmer for 2-3 minutes then take off the heat..
- Add the raspberries and the rest of the blackberries to the saucepan and stir. Using a ladle, spoon the fruit into the bread lined pudding dish. Once in, add the bread lid on top and fill any gaps with bread cut to the right size to make a complete covering over the top..
- Gently pour the remaining juice over the top of the bread and encourage the bread to soak up the liquid by gently pressing down with a fork..
- Place the pudding bowl onto a plate, and then place a smaller plate on top. Weigh it down with a can of Strongbow or a tin of beans!.
- Place in the fridge for at least 6 hours, ideally overnight..
- When you are ready to serve the pudding, gently run a knife down the sides of the pudding dish to release the pudding. Place a plate on top of the pudding dish and turn out the pudding onto the plate..
- Decorate with any extra fruits and cut with a sharp knife, spooning over any extra juice..
- Fuss free tips: Use the best quality bread you can afford. A quality sourdough will soak up the juice and retain its shape and give the best structure for your pudding..
Cherry pie, strawberry shortcake, berry cobbler, peach-topped cheesecake — these delicious Summer Entertaining Guide. While Morrisons is now selling KEGS of Desperados and Strongbow Dark Fruit – just in time for BBQ season. Find summer fruits and vegetables to buy in season with this handy guide to everything from apricots to zucchini. Look for these summer fruits and vegetables at farmer's markets and in produce departments for the best flavor (and greatest value) when they're in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. —Martha Sue Stroud, Clarksville, Texas.