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Free Summer Pudding Recipe
A favourite at Hawkwood
Ingredients (fresh from garden if possible!)
Serves 6 people
1lb raspberries (450g)
8 oz redcurrants (225g)
4 oz blackcurrants (110g)
5 oz caster sugar (150g)
7-8 large slices of white bread, about 1/4inch thick
1 1/2 pt (850 ml) pudding basin, lightly buttered
1. Remove stalks and imperfect fruit, and rinse thoroughly
2. Briefly cook the fruit and sugar in a large saucepan over medium heat, until sugar melts and juices flow, about 3-5 minutes
3. Remove from heat. Line pudding basin with bread slices, overlapping them and filling gaps with small pieces of bread, then pressing edges together to get a good seal all round
4. Save a small cup of juice and pour the rest with the fruit into the prepared basin. Cover with a final slice of bread. Place a saucer or small plate on top and weight it down with about 3-4lb (1.5kg) . Use kitchen weight or large full canned veg or fruit tin. Refrigerate overnight.
5. To serve, turn out onto large serving dish, spoon extra juice to cover any white bits of bread. Decorate with fresh mint leaves and edible flowers. Serve with thick whipped cream
Hawkwood Cooking Experience courses
http://www.hawkwoodcollege.co.uk/courses/Hawkwood_Cooking_Experience_September
12 Sept * 14 Nov
This course is a chance to be tutored on some favourite Hawkwood dishes with the added thrill of cooking under pressure for real guests! No experience necessary. With Chef John Butt. To speak to John, email: thejohnbutt@hotmail.com
Registration 8.30am. Course ends 3.00pm. Please bring trainers and tie back long hair. £53 each day includes lunch (cooked by you!)
Bookings and information:
Tel. 01453 759034 info@hawkwoodcollege.co.uk
Email: thejohnbutt@hotmail.com
Further Information:
Related Documentation: SUMMER PUDDING RECIPE.pdf
Related website: