A lovely variation on summer pudding from Thomasina Miers, best made with slightly stale sliced white bread. You will need a 1.5 litre pudding basin.
Ingredients
- 750 g damsons or plums
- 125 g caster sugar plus extra to taste
- Peel of 1 orange
- 1 vanilla pod split in half
- 2 bay leaves
- 500 g blackberries
- 250 g raspberries
- 60 g softened butter
- About 12 slices sliced white bread ideally stale, crusts removed
- Creme fraiche or thick cream to serve
Servings:
Instructions
- Stone the damsons or plums and cut into blackberry-sized chunks. Put the sugar, orange peel, vanilla pod, bay and 100ml water in a large, deep pan and bring to a boil. Add the damsons, turn down the heat and simmer gently for six to eight minutes, until the fruit is soft.
- Add the blackberries and raspberries, and taste the syrup: add a little more sugar if you think it could do with extra sweetness. Bring back up to a simmer and, as soon as a few of the berries have burst, take off the heat, discard the vanilla, bay and orange peel, and leave to cool.
- Butter the pudding bowl and generously butter the bread slices. Line the bowl with two-thirds of the bread slices, laying them in butter side up. Tear a slice or two of bread into the required shapes to patch up any gaps, then pour the fruit into the bread-lined basin, gently pressing it down with a spoon.
- Top with the remaining slices of bread, trimming them as necessary, then cover tightly with clingfilm and put a saucer or small plate on top (ideally, one that fits neatly inside the bowl). Weigh down the plate and refrigerate the pudding overnight.
- The next day, remove the weights and saucer. Run a thin blade all around the edge of the pudding, gently to loosen it from the sides, then put a large plate on top and flip it out. Serve with lots of sharp creme fraiche or rich, thick cream.
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