Mark Hix

Summer pudding

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

This is a good way to use a glut of summer fruit, though it also works well with frozen mixed fruits. Avoid a high proportion of tart fruits like blackcurrants, or the flavour will be too sour. Use individual pudding basins to make single portion puddings if you prefer.

Ingredients

  • 900 g (2 lb) mixed summer fruits, such as strawberries (hulled and halved), raspberries, redcurrants, blueberries and black

Method

  1. Put all the fruits and sugar into a saucepan, bring to a simmer and cook for 2 minutes to soften the fruit slightly, then leave to cool a little. (If using frozen fruit, drain off any juices after defrosting, then combine with the sugar, bring to a simmer and immediately remove from the heat.) Whiz about one sixth of the fruit and juice in a blender until smooth and set