Saturday, July 13, 2013

Forget soggy bread......Let them eat cake!

The thought of soggy bread makes me physically sick.

It may be the trauma of all day school holiday excursions that involved lunching on  tomato sandwiches fished out of my grandmother's handbag. (Not the cream of chicken soup grandmother, those days were more of a fine dining expedition.)

It's the slimly layer of gum like paste between the bread and the filling that is the real nauseator.

Whenever I would see an amazing looking summer pudding I would just think of the soggy bread but that Maria Antoinette was really onto something, forget the bread, let them eat cake.

With that minor ingredient change from the original recipe summer pudding is my go to dessert, especially if I have to take a dessert to a party.

The best thing is with the range of frozen berries available it is a summer, spring, winter and fall dessert, all you gotta do is call......into the shops and grab a box.

Summer Pudding
  • 1 kg frozen mixed berries
  • Juice of 3 small limes
  • 1- 1 1/2 cups sugar (depending on how tart you like it)
  • 2 sponge cakes
  • Icing sugar to dust
  • Dried rose petals to garnish (optional but they smell pretty)
  • Thick cream to serve
  • Place berries and lime juice in a large saucepan and heat on medium
  • When the berries have thawed add the sugar
  • Heat for about 10-15 minutes till the berries have softened and the sugar has dissolved
  • Take off the heat.
  • Spray a cake tin with oil (spring form or removable base)
  • Slice cakes into approx. 1cm thick slices
  • It doesn't really matter if it is round or square cake it will all mould together.
  • Trim most of the crust from the cake as this can stop the colour soaking into the cake
  • Line the cake tin with cake
  • Put the cake tin onto a plate and add the berries and juice
  • Add a layer of cake on top of the berries to enclose
  • Press gently to even out the berries and start the spread of juice
  • Cover with plastic wrap and add a weight such as a plate and a can
  • Refrigerate over night
  • Flip upside down onto a serving plate and unmould the pudding
  • Serve dusted with icing sugar, roses and cream
  • The colour of this pudding is so beautiful it just makes me happy.
Note: I wouldn't use fresh berries unless you have them growing, frozen are a much better budget option and perfect for this. Also some lime zest can be added for extra zing.

 I bought the sponge this time.
 Ahhhh that colour, and the cream helps cut the tartness

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