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SUMMER PUDDING
Simple Pleasures by Julia Busuttil Nishimura, photography by Armelle Habib and published by Plum, RRP: $44.99
INGREDIENTS SERVES 6–8 1 loaf of day-old white bread, unsliced 300g blackberries, plus a few extra to serve 300g blueberries 200g caster sugar 300g raspberries, plus a few extra to serve extra fruit like mulberries or white and red currants, to decorate (optional) 200ml pure cream 100ml double cream
Every year, just before Christmas, we drive a few hours out of the city to go berry picking. The farm is wild and unruly and filled with raspberries and blackberries of different colours and varieties, gooseberries and lots of white and red currants. We pack a picnic lunch and sit under the chestnut trees to eat it, along with some of our haul.
Most of the berries are either eaten straight from the baskets, or saved to top our Christmas pavlova. We always have quite a lot of leftovers though, and the perfect recipe for slightly squishy berries is a summer pudding. I think, in all its ruby-hued glory, it is one of the prettiest desserts and it tastes like the most delicious jam sandwich you could ever dream of. Served with a pool of cream and some extra fruit, it is quite simply perfect.
METHOD 1. Begin this recipe the day before you plan to serve it. Cut the bread into thin slices, just under 1 cm thick is perfect. Cut off the crusts and reserve for another use. Set aside.
2. Place the blackberries, blueberries, sugar and a splash of water in a saucepan. Bring to a simmer over a medium heat, stirring to dissolve the sugar. Reduce the heat to low and gently simmer for 3–4 minutes. Add the raspberries and cook for a further 1–2 minutes.
3. Strain the syrup from the fruit into a jug, keeping both ready to assemble.
4. Line a deep 22cm bowl or pudding basin with several layers of plastic wrap, leaving plenty overhanging.
5. Line the base and side of the bowl with some slices of bread, arranging them so they overlap slightly and fill any gaps. You can cut the bread to fit any remaining gaps.
6. Spoon in the fruit, reserving 2 tablespoons for serving. Add some of the syrup to the berries, just so it comes up to the edge of the bread. Reserve the remaining syrup, keeping it in the fridge, for serving. Cover the pudding with more bread slices, then fold over the plastic wrap to cover.
7. Place a plate on top of the pudding and weigh it down with something heavy like some tinned beans. Allow to chill in the fridge overnight.
8. When ready to serve, remove the weight and plate from the pudding and unwrap the plastic wrap. Brush the base of the pudding (which is currently the top) generously with some of the reserved syrup, allowing it to soak into the bread.
9. Unmould the pudding onto your serving plate and remove the plastic wrap. Brush the pudding with some more syrup to ensure all the bread is well coated.
10.Combine the extra blackberries and raspberries in a bowl and fold through the reserved 2 tablespoons of cooked fruit.
11. Place on top of the pudding with the mulberries or white and red currants, if desired.
12.Whisk together the creams, just to combine, and serve with the pudding and the remaining syrup.
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