Name: Summer pudding
Yield: Serves 6–8
Ingredients: a few sprigs of lemon verbena, picked; 5 slices of medium-sliced soft, white bread; 100 g blackberries; 100 g strawberries; 100 g currants (a mix of red and black, or whatever is available); 100 g caster sugar; 500 g frozen mixed berries; 100 g raspberries; 100 g blueberries; 180 ml double cream; 1 leaf platinum gelatine; 1 medium egg; juice of 1 lemon; 75 ml buttermilk or crème fraîche; 50 g caster sugar; ½ tbsp cornflour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

A traditional summer pudding is stuffed with mixed berries. Hamish (the head chef at Eleanore) came up with the wonderful idea of adding in a bavarois, lightening the whole dish with the silky, light custard. It’s absolutely delicious.

Ingredients

500 g frozen mixed berries
100 g caster sugar
100

Dessert
Summer

Method

In a heatproof bowl, mix the frozen berries with the caster sugar and then cover with cling film. Put the bowl over a pot of gently simmering water and leave it to cook for about an hour, by which time a lot of juice will have come out of the fruit, creating a glorious berry consommé. Strain the berries through a sieve into a bowl to catch all the consommé – don’t press the berries in the sieve

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of