A great British summer brings with it bountiful fruit produce as our fields fill with succulent, juicy strawberries, finger-staining raspberries and fat, beautiful blackberries.
Unfortunately though, our warm summer days can not be guaranteed and we are just as likely to be faced with a rainy day viewed through the window as we are a balmy day fit for the barbecue. It is my aim therefore, to bring the taste of summer to your table whatever the weather and this recipe for individual summer puddings does exactly that!
Summer pudding seems to have gone out of fashion over the last few years, rarely making it’s way to restaurant menus and I have no idea why. Fresh, sweet berries bursting from an elegant dome, topped with thick vanilla cream. It’s a British classic we should be celebrating!
These little delights are quick and easy to make, with fresh or frozen berries depending on what you can get hold of. My preference is actually for frozen berries as they are less hassle (no greenery to remove) and tend to give out more juice. I’ve used darioule moulds to make the puddings, which are small moulds great for cooking individual desserts like these or chocolate fondants. You buy them from most cookshops, but if all else fails just use the same quantity and make one large one!
I suggest using crusty white bread that is a few days old. This will ensure it absorbs all your lovely berry juice and creates a delicious case to hold your berries in place. Fresh sliced white bread tends to go a little soggy, not really the look or texture you’re after! If you fancy something a little out-of-the ordinary you can try making this with fruit bread too, which adds a new flavour dimension to the classic dish.
Individual Summer Puddings (makes 4)
800g selection of summer berries (fresh or frozen), 200g caster sugar, 12-14 slices of stale white bread (crusts removed), thick cream and mint leaves to serve (optional)
Line each of the 4 darioule moulds with a large piece of cling-film. Place the fruit and sugar in a bowl and simmer until softened for 5 minutes. Then, pour the fruit into a sieve with a bowl underneath to capture the juice and set aside. Cut of 4 small circles to fit the base of each mould and then dip each into the juice and then press into the base of the moulds. Cut 12 rectangles from the remaining slices (leaving 4 slices whole) and dip each into the juice. One-by-by one, place the rectangles around the inside edge of the mould to form a wall. Squeeze them into place to ensure there are no gaps. Next fill each of the moulds with your drained berries, squashing them down slightly with the back of a spoon. Cut out 4 circles from the remaining bread, large enough to cover the top of the mould. Dip each into the remaining juice and gently press into place on top of the berries. Cover the top of each mould with cling-film and place on a large plate. Cover with another large plate and apply some weight on top (e.g. a full jar of jam) and leave to chill in the fridge for 3-4 hours.
To serve, remove the cling-film from the top and gently ease the pudding from the mould using the cling-film to pull it out. Flip the pudding over and serve in the centre of a dish with fresh cream.
Enjoy eating,
Helen x
For more delicious recipes, take a look at http://www.parlourandpantry.com.
Parlour & Pantry 
Posted on June 30, 2011
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