the foodies handbook

A classic, simple and delicious English dessert. An underrated and underused dish, summer pudding should be the English equivalent of Italian tiramisu. Of course English restaurants are not as common across the world as those based on Italian cuisine.

Ingredients

To produce take 750g/1lb 14oz of mixed soft fruits (Raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries or blueberries for example.), 185g/6½oz of caster sugar, 1 medium sliced loaf of quality white bread, a sprig of fresh mint and 2 tbsp cassis.

Prepare the fruit and place in a pan. Add the sugar and mix together. Cover the pan with a tea towel and leave for 3-5 hours allowing the juices to run. Place the pan over a moderate heat and bring gently to the boil. Reduce to a simmer. While the fruit is cooking remove the crusts from the bread. Cut a round from one slice of the bread to fit the bottom of a 2 pint bowl, then cut the remaining slices into triangular wedges. Turn up the heat on the pan and cook vigorously for 2-3 minutes. Remove from the heat and add the cassis. Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage. When the bowl is completely lined with the juice-soaked bread, being sure to fill any gaps with small pieces of bread as required, spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any excess juice. Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with bags of rice, tins of baked beans, or whatever comes to hand. Allow to cool overnight in a fridge. The next day, remove the weights and the saucer. Run a thin blade around the edges. Invert the basin onto a shallow serving plate. Turn the pudding out Cut into thick slices and serve garnished with fresh mint and cream.