Recipe: Summer berry pudding
By Edward Hayden
You will need:
1 loaf of day old bread, crusts removed
450g fresh berries (strawberries, redcurrants, blueberries, raspberries etc)
150g caster sugar
Juice of 1 lemon
½ cinnamon stick
1 shot of Grand Marnier
1. In a large saucepan place all the prepared fruits. You can leave all the fruits whole with the notable exception of the strawberries which you can cut into quarters and add to the rest of the fruits. Scatter the sugar and lemon juice on top of the fruits and add the water and Grand Marnier
2. Heat very gently to allow the fruits to soften but also to generate a little fruity syrup. Meanwhile line the small pudding basins or ramekins (or alternatively a larger Pyrex bowl) with a double layer of cling film to ensure it covers the entire interior.
3. Remove the crusts from the bread and cut out a disc of bread for the top and the bottom of the pudding basin using the mould itself as a guide.
4. Cut the remaining slices in strips about ¾ inches thick to cover the sides of the pudding basin.
5. Dip the smallest circle in the fruit mixture to coat with a little syrup and gently lay at the bottom of the mould. Repeat this dipping process with the bread for the outside of the mould, at all times facing the coated pieces of bread out to the surface of the mould. Arrange the pieces of bread in an overlapping pattern until all of the mould is covered. Dip the remaining pieces of bread in the fruit compote and retain until you are ready to use it.
6. Divide the fruit compote between the pudding basins and slot in the remaining disc of bread on the top.
7. With the palm of your hand press the entire mixture down and seal with the cling film and allow to rest in the fridge for 3-4 hours or preferably overnight. I like to put a plate on top weighed down with a canned food to keep the pudding in shape.
8. To invert the pudding peel back the cling film off the base and then turn out onto a serving platter. I like to serve this pudding with natural yoghurt or some clotted cream.