Summer Puddings

Ingredients

• 4lbs summer fruits: strawberries, raspberries, blackberries, red and blackcurrants
• 1 pint water
• 10oz caster sugar
• 20 large slices slightly stale thin white bread, crusts removed

To serve

• selection of summer fruits (small strawberries, blueberries, raspberries, redcurrant, blackberries)
• fresh mint sprigs
• icing sugar to dust

Preparation method

1. Line 10 timbales with pieces of cling film, or use teacups without cling film.
2. Check over the fruit and remove all stalks and blemishes.
3. Place the water and sugar into a large pan and bring to the boil.
4. Add the firmest, most acidic fruits first leaving the strawberries and raspberries until last. Bring to the boil and simmer gently for 5-10 minutes. The redcurrant and blackcurrants should begin to burst slightly. Taste the fruit and stir in more caster sugar if necessary.
5. Drain the fruit into a large colander and save the juice. Allow the fruit to cool.
6. Save half the juice to dip the bread into. Place the remaining juice back into the pan and reduce until slightly syrupy, set aside for the sauce.
7. When the fruit is cool, begin to assemble the summer puddings.
8. Cut 10 of the slices of bread in half and then each half into 4 triangles.
9. From the other 10 slices, cut 2 discs from each slice of bread, 1 small for the base and one large for the top of the pudding.
10. Dip the bread, a few pieces at a time, into the thinner syrup and line the timbales. Place the small circle on the bottom and the triangles around the sides of the timbale. Fill each timbale with the fruit mix and use the larger circle to top the pudding. Wrap the cling film up and cover the timbale. Place onto a tray and when all the puddings are done put another tray on the top with a weight of some kind to press the puddings.
11. Chill for at least a couple of hours and serve with the reduced sauce and fresh summer berries. Dust the fresh berries with icing sugar.

Strawberries with Cream Cheese Filling

Ingredients:

• 32 fresh whole strawberries, large
• 12 ozs cream cheese, softened
• 2oz Icing sugar
• 1/4 teaspoon almond extract
• 2 tablespoons chocolate, grated

 

Preparation:

Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners’ sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes about 32 filled strawberries.

 

 

Blueberry-Apple Crisp Ingredients 16oz blueberries (if using frozen, do not defrost) 8 oz peeled, diced Eating apples 2 oz finely chopped apricots (optional) 1 tbsp. plus 1 tsp. fresh lemon juice 4 oz flour 8oz old-fashioned rolled oats 4oz brown sugar 1 1/2 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. grated nutmeg 1/4 tsp. ginger 4oz butter, melted Heavy cream or vanilla ice cream (optional) Directions Preheat oven to 375 degrees. Grease a casserole dish that’s roughly 9 by 11 inches. (The exact size doesn’t matter as long as the fruit fills the dish about 2 inches deep.) In a medium-sized bowl, toss the fruits and the lemon juice, then spread them evenly in the casserole. In a separate bowl, toss the flour, oats, brown sugar and spices until thoroughly blended. Add the melted butter and mix until crumbly. Pat this mixture on top of the fruit. Bake the crisp for 30 minutes, or until the top is browned and the fruit is soft. Serve warm with–if you dare–heavy cream or vanilla ice cream. Makes 6 servings.