Summer Pudding with Elderflower and Mint

Summer Pudding is synonymous with high summer and one of the finest English traditional puddings. We have added a fresh mint and elderflower twist.

Serves: 6/8

Dietary: (Vegan option)

 

Ingredients:

500g fresh or frozen fruits (blackcurrants, raspberries and redcurrants)

450g strawberries, destalked and quartered

50-100g caster sugar, depending how tart your fruit is.

50ml red grape juice

50ml elderflower cordial

handful of freshly chopped mint

approx 10 slices of medium sliced white bread or brioche

Method:

Gently heat the fruit except for the strawberries, sugar, red grape juice and elderflower cordial, until the sugar has dissolved.

Drain the fruit, keeping the juice.

Add the strawberries and mint to the fruit.

Remove the crusts from the bread.

Dip each slice into the fruit juice and line a medium pudding bowl (800ml) with the bread, leaving no gaps.

Fill the mould with the fruit, drizzling in a little of the juice and top with bread so that the fruit is completely sealed.

Cover the top with greaseproof paper and weigh down with a plate and a small weight on top. Leave for at least a couple of hours, overnight is best.

Take off the plate and greaseproof paper and invert onto a serving plate. If there are any white patches where the juice hasn’t covered the bread drizzle over some more fruit juice.

Serve with soya or dairy cream, Greek yoghurt or ice cream.