Scoff: Sweet dream; TV DINNERS Chris Law, the head chef at Cottiers in Glasgow, with a berry dish that simply oozes summer flavours TOTAL TIME TO COOK 1hr.
SERVES TWO - FOUR
500gs of mixed summer berries
100g castor sugar
4 slices white bread
150ml double cream
Butter Fresh mint
It has been a while since I made a summer pudding, probably because berries are only available for a short period of time.
Because of the bright, fresh colours, this pudding is ideal as a centrepiece on the dinner table for impressing your friends and family.
Usually, I make smaller, individual puddings to serve in the restaurant but here we will make a slightly larger one.
Feel free to adjust the recipe to suit the size of bowl you have or for how many guests you are cooking for.
To begin, remove all the stalks from your berries and place them in a saucepan along with the castor sugar.
Redcurrants, blackcurrants, blackberries and raspberries are ideal.
Afew strawberries can be added also, but they will probably need cut down into halves or quarters. Place the pan on a gentle heat and warm them until the sugar has fully dissolved. The brightly coloured juices from the berries will have started to gather on the bottom of the pan. Don't be tempted to stir the pan, as this will damage the delicate berries.
Give the pan a gentle shake instead.
Once the berries are sitting nicely in their own juices, remove from the heat and allow to cool down.
Meanwhile, lightly butter the inside of a 450ml pudding bowl.
If you are using sliced bread, I would recommend a medium to thick cut.
Remove the crusts and carefully line the inside of the pudding bowl. Allow the bread to overlap before pressing down at the seams to ensure there are no gaps. Next, fill the lined bowl with some of the berry mix and juice. Keep the rest aside for serving later.
Finally, cut a slice of bread that will fit perfectly over the top of the berries and press down at the edges.
Wrap the whole bowl in some cling film and place in the fridge to cool down. If you can, cut a piece of thick card the same width as the top of the bowl and place on top along with a small weight to press down on the pudding. When you are ready to serve, remove cling film and turn out onto a cold plate.
If you have trouble turning it out, loosen the pudding from the side of the bowl with a blunt knife or spatula. Using the leftover juices and berries, spoon over any patches of bread that are still white.
Garnish with a sprig or two of fresh mint and serve with double cream.
YUMMY... Summer Pudding
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Jun 7, 2008|
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