Mark Greenaway recipe: Strawberry and Raspberry Summer Pudding

Strawberry and Raspberry Summer Pudding. Picture: Paul Johnston/Copper Mango

Strawberry and Raspberry Summer Pudding. Picture: Paul Johnston/Copper Mango

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TOP chef Mark Greenaway serves up a guilt-free dessert packed full of delicious Scottish berries

Summer pudding is a quintessentially British dessert. It dates back as far as the 1800s when it was served at health spas and resorts because it was considered to be a healthier option than the butter heavy puddings of the time. Finally, a guilt-free dessert!

This pudding is packed full of the amazing Scottish berries that I have been raving about over the past few weeks. This is the perfect recipe for using up any slightly stale bread that you have as the bread will soften as it soaks up the coulis.

The berry coulis gives the bread an amazingly vibrant colour which only adds to the appeal of this traditional favourite.

We all need something to brighten up the slightly grey summer days of late!

INGREDIENTS

Serves 4

For the coulis

300g strawberries

100g raspberries

25g icing sugar

Half a lemon, juice

For the puddings

12 slices white bread

8 strawberries, chopped

20 raspberries

To serve

Clotted cream or crème fraiche

METHOD

For the coulis

Blend all of the ingredients together. Pass the mixture through a fine sieve or chinois

For the puddings

Line the inside of 4 ramekins with clingfilm.

Using one of the ramekins, cut out circles from 8 of the slices of bread. These will act as the top and base of each pudding.

Remove the crusts from the remaining slices of bread. Cut these into strips wide enough to go around the inside of the ramekins.

Soak the bread strips and circles in the berry coulis for 2 minutes only, turning over after one minute.

Place a circle of the soaked bread in the base of each ramekin. Line the sides with the strips of bread and pack the centre with the berries. Place the remaining circles on top.

Wrap the tops over with the clingfilm and place the puddings in the fridge for at least one hour

Serve topped with a quenelle of clotted cream or crème fraiche.