Summer pudding is famous for using up the glut of summer berries, if you’re lucky enough to have them in your garden. As we don’t grow blackcurrants, they can be hard – blink and you’ve missed them in the shops. So we devised this recipe, determined not to give up on making summer pudding. Our recipe has a Lebanese twist, you won’t be surprised to hear, using Zejd’s pomegranate molasses instead of blackcurrants. The tart, tangy flavour of the pomegranate molasses adds to the acidity of the summer fruit. While not quite as dark as blackcurrants, it produces a quiet punch. Using up bread that’s a day or two old, this dish is a friend indeed. The texture of proper bread will pay dividends, a necessary platform for soaking up the essential juices. We like sharp fruit, and have suggested a small amount of sugar. Please feel free to add extra to suit you tastebuds and your fruit.
We’ve used a recipe from Nigel Slater’s Appetite as a starting point, it’s straightforward and takes hardly any time to put the dish together. He suggests a tumbler full of water added to the pan of berries. This year, fruit seems to be rather lacking in water, so you may need more water and more fruit. It’s key to have enough to soak the bread in. Leaving it to chill in the fridge for as long as you can helps to set the pudding. Bring it back up to room temperature before serving.
Which do you prefer it with – double cream or ice cream?
serves 6 – 8
900g raspberries and redcurrants, a mixture of
100g caster sugar, more if the fruit is very tart
3 tablespoons of Zejd pomegranate molasses
a glass of water
bread, a day or two old white loaf with a good texture – we used 6 slices in a shallow gratin dish.
- Remove the stalks and any leaves from the redcurrants and raspberries, rinse gently. Add to a stainless steel pan, along with the sugar, pomegranate molasses and the water.
- Stir well as you bring the fruit to the boil, so that the berries burst. Taste to see if you need to add more sugar. Leave to simmer for 3-4 minutes, but not longer as the liquid will disappear.
- Cut thin slices of the bread, removing the crusts as you go – (you can fry them up and add them as a crispy topping to a salad).
- Line the base and sides of the shallow gratin dish with some bread, filling in the chinks.
- Pour over half the fruit and its juices making sure the bread is well covered. Then add the final layer of bread, and pour over the remaining fruit. As the bread will absorb as it chills, make sure you’ve left enough to leave a puddle on the surface.
- Leave to chill in the fridge for a couple of hours. Turn it out on to a plate, if you’re feeling brave, but it tastes just as delicious served from the dish.
Serve with double cream or vanilla ice cream.