I was overjoyed to see all the amazing berries at the Capital Region Farmers Market before Christmas. I bought a punnet of raspberries, blackberries, boysenberries and blueberries. I bought some cherries too. But with all those berries I wanted to make a summer pudding. It’s so delicious and so easy. I took it down to my partners’ parent’s house, thinking it would be nice to share. I ate the punnet of raspberries straight, knowing they were going to be good to refuse. I had some frozen ones in the freezer, and wanted to use them to make up a vanilla, berry syrup to form the basis of the pudding filling.
|1||vanilla bean, seeds scraped|
|6||slices||day old bread, crusts removed|
Place the vanilla bean and seeds in a small saucepan with the water and sugar. Bring to the boil and simmer till the sugar is dissolved. Add the frozen raspberries and simmer till they start to fall apart. Remove the vanilla bean. Turn off the heat and add the remaining berries. Cut two slices of bread into a circle. Place one circle on the bottom of a large bowl or small pudding basin. Cut the remaining slices of bread into fingers, and arrange around the bowl so there is no bowl left exposed. Tip the berry mixture and liquid into the pudding basin. Fold the ends of the bread fingers over the top of the berry mixture and top with the last circle of bread. Place a small plate on top of the pudding, so it rests directly on the bread, and weigh it down with something heavy. Refrigerate overnight at least.
To serve, push a knife down the sides of the pudding to lift it away from the basin. Place a plate on top of the bowl and flip them over. The pudding should plop out onto the serving plate. Slice the pudding with a sharp knife and serve with a dollop of cream.