SUMMER PUDDING
INGREDIENTS:
8 oz. (225 g) Strawberries
1 lb. (450 g) Raspberries
4 oz. (110 g) Blackcurrants
5 oz. (150 g) Caster Sugar
7 – 8 Slices of White Bread
You will need a 1 ½ Pint (850 ml) Pudding Bowl, lightly greased.
METHOD:
Remove all stalks from fruit and rinse strawberries and blackcurrants. Combine fruits and sugar in a saucepan and cook over a medium heat, stirring occasionally. Continue cooking until the sugar has melted and juice begins to form. Try not to overcook as the fruit will dissolve. Trim the crusts from the slices of bread and line the greased bowl with same. Overlap slices and press edges together, to prevent gaps. Pour in fruit, but withhold one cup of the juice. Cover the fruit with a slice of bread and place a plate that will fit inside the rim of the bowl, over the top. Place a weight, such as a can of beans, on top of the plate, to compress the fruit mixture. Leave in the fridge overnight. Before serving, turn out onto a plate and soak any white buy ambien zolpidem online bits with the cup of juice which you withheld from cooking. This is a delicious pudding for summer days. Serve with some pouring cream.
ICED STRAWBERRY SPRITZERS
INGREDIENTS;
450 g Strawberries, hulled and sliced.
75 g Caster Sugar
Grated rind and juice of 1 Lemon
1 l tonic or sparkling water
Few ice cubes
75cl white wine, chilled
METHOD;
Place strawberries in a saucepan and crush them. Add sugar, lemon rind and juice and simmer until sugar has melted, stirring occasionally. Leave to cool and mash once more. Strain into a bowl and chill overnight. Pour the chilled strawberry syrup into a large bowl with some ice cubes, sliced lemon, sliced strawberries and white wine. Mix and top up with the chilled mineral. Serve immediately.
This article was originally published in:
Fountain News Digital – July 2012 (Issue 9)
We are re-publishing all articles from our past newsletter, Fountain News Digital, and you can view all completed newsletters here. There were nine issues published in total between 2010 and 2012.
