Everyone seems to become wistful when you mention Summer Pudding. Bursting with soft fruit and served with lots of softly whipped cream, it’s one of the very best puddings of Summer. We actually make our Summer Pudding with cake but many people line the bowl with slices of white bread instead. I’ve used a mixture of fruit here, but it is also delicious made with black currants alone. Summer Fruit Salad with Sweet Geranium Leaves also makes a successful filling, but you need to cook the black currants and red currants until they burst and then add the soft fruit. Remember to pour the fruit and syrup boiling into the sponge-lined bowl, otherwise the syrup won’t soak through the sponge properly.
For the sponge, see Great Grandmother’s Sponge. Cut each sponge round in half, horizontally. Line a
Dissolve the sugar in the water and boil for 2 minutes, add the black currants and red currants and cook until the fruit bursts — about 3 or 4 minutes —then add the raspberries (and strawberries). Taste. Immediately, ladle some of the hot liquid and fruit into the sponge-lined bowl. When about half full, if you have scraps of cake put them in the centre. Then fill to the top with fruit. Cover with a layer of sponge. Put a plate on top and press down with a heavy weight. Allow to get cold. Store in the refrigerator for a minimum of 24 hours before serving, but it will keep for 4 or 5 days.
Unmould onto a deep serving dish and serve with any leftover fruit and syrup around it, and lots of softly-whipped cream.
© 1989 Darina Allen. All rights reserved.