REC: Summer Pudding/Autumn Pudding (UK)

M

morgan_bair2000

New member
This is very good. It is best to use a bread with good texture - no
Wonder bread here!

Dora


* Exported from MasterCook *

Summer Pudding/Autumn Pudding

1 1/2 pounds prepared fruit (see directions)
5 tablespoons water
6 or 8 slices bread -- crusts removed
4 ounces sugar
fresh fruit and mint sprigs, to decorate

The fruit for Summer Pudding is typically a mixture of raspberries,
strawberries, stoned cherries, redcurrants, blackcurrants,
gooseberries, rhubarb, blueberries.

For Autumn Pudding, use a mixture of fruits such as apples,
blackberries, plums and pears.

Gently stew the fruit in the water and sugar until soft but still
retaining their shape.

Meanwhile, cut a round from one slice of bread to neatly fit in the
bottom of a 2-pint pudding basin (I use a round bowl) and cut 4-6 of
the remaining slices into neat fingers. Arrange the fingers around
the sides, overlapping them so there are no spaces.

When the fruit is cooked and still hot, pour it gently into the basin,
being careful not to disturb the bread pieces. Reserve about 3
tablespoons of the juice. When the basin is full, cut the remaining
bread and use to cover the fruit, to form a lid. Cover with foil,
then a plate or saucer which fits just inside the bowl and put a
weight on top. Leave the pudding until cold, then put into the
refrigerator and chill overnight.

To serve, carefully run a knife round the edge to loosen, then invert
the pudding on to a serving dish. Pour the reserved juice over the
top. Serve cold with cream. Decorate with fruit and mint sprigs.

Description:
"Dessert"
Source:
"Helen's Internet Book of British Cooking"

NOTES : Make this a day ahead, so that it has time to steep in its own
juices.
Nutr. Assoc. : 0 0 0 0 0
 
On Apr 20, 10:45?am, "Dora" wrote:

This sounds really good and I'll bet it is very pretty too. And how
nice to read a post that is on-topic and contains no nasty attitude
toward anyone! Thanks, Dora.
 
"Dora" wrote in message
news:[email protected]...

The success of Summer Pudding (not Autumn Pudding) depends on the brevity of
the cooking. It should be minimal, just enough to get the juices flowing
from the soft fruit without many of them breaking down. Overcooking results
in a jammy flavour. I have found that frozen fruit on thawing yields a lot
of juice so I use a mix of fresh and frozen raspberries, redcurrants and
blackcurrants and dissolve the sugar in the juice placing the uncooked fruit
directly into the bread-lined basin. The resulting flavour is intense.
Graham
 
On Wed, 20 Apr 2011 09:55:59 -0600, "graham" wrote:


Okay, I'll bite. What's Autumn Pudding?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article , [email protected] says...

I see the recipe has 5 tablespoons of water. I don't put any water in
the pot when cooking the fruit. Just rinse it (if it's fresh fruit) and as
you slowly heat it, it releases enough juice not to stick to the pan.

Janet
 
On Wed, 20 Apr 2011 12:31:46 -0600, "graham" wrote:

You're lucky you can get currants at a good price. The cost of a pint
of currants here is nothing short of highway robbery, if they can be
found at all.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
You don't need many, especially blackcurrants. A typical recipe would be
1 lb raspberries, 6-8oz redcurrants and 4oz blackcurrants with 5oz sugar.
I usually cut back on the redcurrants a bit (I don't like the seeds) and add
some blueberries. You could also add saskatoons.
Graham
 
On Wed, 20 Apr 2011 14:04:57 -0600, "graham" wrote:


I had to look up saskatoons. They look like blueberries, but they're
not. We don't get them this far south (AFAIK).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
graham wrote:

Have never made Summer Pudding with *cooked* fruit at all. Always raw
(sliced or crushed slightly), incubated with a bit of sugar to draw out
the juices.
 
"Arri London" wrote in message
news:[email protected]...
Using the juice from the frozen fruit amounts to the same thing.
I think the only reason in the standard recipe to cook the fruit briefly is
to dissolve the sugar in the juice as it runs from the fruit. "Cook" is
rather a strong word. "warm" would perhaps be more apposite.
Graham
 
On Wed, 20 Apr 2011 19:13:17 -0600, Arri London
wrote:


So you macerate your fruit? That seems more reasonable to me.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:
Always though that was the point of a 'summer pudding'. Many other
traditional puddings are cooked (steamed, boiled or baked), so having
one in the summer with raw ingredients would make more sense.
 
I just saw Hugh Feathery-Whatever's River Cottage program on TV the
other day and he was demonstrating his take on Eton Mess. Just a
mouth-watering mixture of broken-up meringues, whipped cream and
seasonal soft berries. Can't remember whether any booze went into it.

LW
 
"Lyndon Watson" wrote in message
news:f563ccb0-b1a7-4410-98c0-1146d85a7eb3@r33g2000prh.googlegroups.com...
No booze!! Comes from the famous boy's school.
It is delicious and, strictly speaking, the fruit should be strawberries.
The trouble is, I rarely find any that are worth eating these days unless
homegrown.
Graham
 
Back
Top