Summer pudding is one of dishes that you can only really make at this time of year. You can make it in the winter using frozen berries, but it is not the same. Right now all the berries are at their height, and in the Pender Harbour IGA we even found red currents which are an important ingredient to make it authentic.
Not only are all the fruits at their height, but the weather finally feels a bit more like summer, so a no bake dessert is a welcome treat. Traditionally these are made in a large bowl, but in the interests of time and cuteness, I made individual ones.
Per Portion
1 cup of fresh berries (raspberries, red currents, blue berries, black berries, black currents)
1 tablespoon of sugar
1 tablespoon of water
3 slices of soft white bread
Mix the berries together in a pot and add the sugar and water.
Simmer until the fruit is just giving off its juices, you do not want to cook the fruit as you want to keep the fresh fruit flavour.
Line the ramekins or small bowls with plastic wrap. Then cut a circle the size of the bottom of the ramekin and 2 or 3 strips the width of the sides of the ramekins, line the ramekins with the bread.
Spoon the softened fruit in to the lined ramekins adding enough fruit and juice to completely fill it.
Now cut a round of bread the same size as the top of the Ramekin and place that on top of the fruit.
Pull the plastic wrap up and over the top twisting so that the bread is completely enclosed.
Place a full can on top to weigh it down.
Place the weighted summer pudding in the fridge and leave for a couple of hours or even over night.
When they are ready to serve unwrap the top and invert them on to a small plate. We found that a little cassis drizzled over the top was a good thing.
I also spooned a little of the liquid that was left in the pan over the top. Now if we had been in England we would of course had these with some luscious double cream, but since we are in Canada we had some luscious thick Greek style yogurt instead.
Not only are all the fruits at their height, but the weather finally feels a bit more like summer, so a no bake dessert is a welcome treat. Traditionally these are made in a large bowl, but in the interests of time and cuteness, I made individual ones.
Per Portion
1 cup of fresh berries (raspberries, red currents, blue berries, black berries, black currents)
1 tablespoon of sugar
1 tablespoon of water
3 slices of soft white bread
Mix the berries together in a pot and add the sugar and water.
Simmer until the fruit is just giving off its juices, you do not want to cook the fruit as you want to keep the fresh fruit flavour.
 |
| A couple of minutes later |
Spoon the softened fruit in to the lined ramekins adding enough fruit and juice to completely fill it.
Now cut a round of bread the same size as the top of the Ramekin and place that on top of the fruit.
Pull the plastic wrap up and over the top twisting so that the bread is completely enclosed.
Place a full can on top to weigh it down.
Place the weighted summer pudding in the fridge and leave for a couple of hours or even over night.
When they are ready to serve unwrap the top and invert them on to a small plate. We found that a little cassis drizzled over the top was a good thing.
I also spooned a little of the liquid that was left in the pan over the top. Now if we had been in England we would of course had these with some luscious double cream, but since we are in Canada we had some luscious thick Greek style yogurt instead.
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