Camden New Journal - Reciepe for Summer pudding

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008

Clare Latimer's recipe for
Summer pudding

Summer pudding
At this time of year I either go to pick-your-own farms or buy red fruit in the street markets such as Queens Crescent and then make lots of summer puddings and freeze them to use through out the year. You can make individual ones if you prefer.
Use good white bread and if you do not have Cassis, you could add Grand Marnier, or anything else within reason.
You will need a one-and-a-half pint pudding basin (we sell them in our shop). Serve with lashings of cream.

Ingredients
Serves 6
225g redcurrants
110g blackcurrants
500g raspberries
150 caster sugar
8 slices good white bread
Splash of Cassis(optional)

Method
Separate the redcurrants and blackcurrants from their stalks by holding the tip of each stalk firmly between finger and thumb and sliding it between the prongs of a fork, pushing the fork downwards, so pulling off the berries as it goes.
Wash all the fruits, picking out any dodgy berries. Place the fruits with the sugar and Cassis in a saucepan with two tablespoons of water over a medium heat and let them cook for about three to five minutes until the sugar has dissolved. Check the sweetness of flavour and add more sugar if necessary.
Line the pudding basin with the slices of bread, overlapping them and sealing well.
Pour the fruit and juice in, reserving a little of the juice in a cup, then cover the pudding with another slice of bread. Cover with cling film and gently press down the mixture. Keep in the fridge overnight.
Just before serving the pudding, ease the edges with a knife and turn it out on to a large plate. Spoon the reserved juice over any bits of bread that still look white. Cut like a cake and serve.

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