Dark Fruits Summer Pudding. This rich summery treat is stuffed to the brim with black grapes, blueberries, blackcurrants and blackberries for a sweet and sharp delight. Last summer I created this recipe using Strongbow Dark Fruits! You can see the video I made to.
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. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice. You can have Dark Fruits Summer Pudding using 10 ingredients and 12 steps. Here is how you achieve 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.
- Prepare 300 g of blackberries.
- You need 130 g of raspberries.
- Prepare 200 g of strawberries, tops removed, chopped in half if large.
- You need 1 tsp of butter for lining the bowl.
- Prepare 1 litre of pudding bowl.
Served with thick pouring cream, crème fraîche or clotted cream, it's one of the best tastes of summer I know. Soft summer fruits suitable for Summer Pudding must have a rich, strong, color and flavor. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons, and blackberries. The berry juice is also very important, so make sure your berries are ripe.
Dark Fruits Summer Pudding instructions
- 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..
You can also use a mix of frozen berries too, just make sure they are. In other news we're getting all loved up here today! Valentines Day is fast approaching and Iceland asked me to come up with a smooch-worthy dessert using their frozen fruit. Being that it's still the middle of winter I couldn't quite bring myself to make an ice cream or sorbet. Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice.