Freebie Friday: Summer Pudding Recipe

{recipe + illustration by Johnathan Hawker via They Draw and Cook}

 The first time I had a traditional English summer pudding, I was visiting my husband's aunts, uncles, and cousins for the very first time. I was 20 and it was my first trip to England. This simple, fresh, and amazing dessert has lingered in my mind for the last ten years. This will be the summer I make one. I hope you'll try it yourself!

{recipe and photo courtesy BBC Good Food}

Here's the BBC Good Food recipe, with some changes, courtesy moi.
Ingredients:

• 300g (10.5oz) strawberries
• 250g (9oz) blackberries
• 100g (3.5oz) redcurrants (if you can't find them, blueberries would be a good replacement)
• 500g (1lb 2oz) raspberries
• OR 2lb 12oz mixed berries and currants of your choice
• 175g (6oz) golden caster sugar (replacements: caster sugar or regular white sugar)
• 7 slices day-old white bread 

Directions: 

1. Bring out the juices: Wash fruit and gently dry on paper towel - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.

2. Prepare the bread: Line the basin with cling film (plastic wrap) as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm (6 in). Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.

3. Build the pudding: Dip the whole piece of bread into the juice for a few secondss just to coat. Push this into the bottom of the basin. Now dip the wonky (I swear it really says 'wonky' in the recipe) rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.

4. Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Tips:

Berries over cooked or white patches?
The best thing to do is add more berries, strawberries are best. If your bread is patchy, take the spare juice and spoon it over - people will never know.

The sugar in the pan won't dissolve?
It takes a lot longer than you might think to dissolve caster sugar. Be patient and keep the heat low. It's ready when there's no grittiness at the bottom when you stir.