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.
Summer Pudding with Elderflower and Mint
Serves: 6-8
Dietary: Vegan
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 ice cream or yoghurt.