Sally Pyne's Summer Pudding Click here for printable receipe
When I lived in the country, I made Summer Pudding with blackberries my friend Liz and I harvested from a jungle of towering, twisting, horribly prickly vines that grew wild on her farm. We sweltered in the summer heat and yelped every time a prickle grabbed us, but it was well worth the sacrifice. Summer Pudding brings together the simplest of ingredients—bread, butter, berries, and sugar—-to make magic. The magic is enhanced, of course, by dousing each serving with a generous splash of heavy cream!
If you don't have your own blackberry jungle, take advantage of the produce at your local farmer's market. Fresh berries are best---and you'll avoid the prickles!
If you don't have your own blackberry jungle, take advantage of the produce at your local farmer's market. Fresh berries are best---and you'll avoid the prickles!
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Serves 6
Ingredients 7 slices white bread Soft butter (do not substitute margarine!) 3 cups berries (raspberries or blueberries or blackberries work well) 1/2-2/3 cup sugar (adjust according to the sweetness of the berries) 1/3 cup water Heavy cream (optional) Directions Butter each slice of bread lightly on one side. Set one buttered slice aside. Line a 3- to 4-cup bowl with the remaining slices, butter side out. Fill the gaps with buttered bread trimmed to fit so the bowl is completely lined. In a medium saucepan, cook the berries with the sugar and 1/3 cup water for 10 minutes. Pour cooked berries into the bread-lined bowl. Place the reserved slice of bread on top and fold the edges of the outer slices over to meet. Place a saucer on top and press down, to infuse the bread with the berry juice. Pour off excess juice to serve with the pudding Chill at least 6 hours before serving. Serve in a bowl with heavy cream and a drizzle of the excess juice. (The heavy cream isn’t required, but it’s highly recommended. |
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