Summer Pudding

[Guest]

I was at dinner with friends recently and we were talking about what a perfect Summer Pudding summer it must be, with all these wonderful summer berries about.

Then we fell to particulars. Raspberries, yes, blackberries, if possible and redcurrants but what about strawberries? Opinions were divided. What about worcesterberries asked one, the only person I know who grows them.

So ... what are the essential berries for a great Summer Pudding and what are simply the 'nice additions and the under no circumstances?

And does it have to be white sliced bread without the crusts or can we leave the crusts on? Can the bread be brown?

Your thoughts and experiences please

[Mary Chambers]

No strawberries, but blackcurrants are essential to give a bit of sharpness and a good colour. Strawberries go too soggy, as they do when frozen.

I've never tried brown bread, but feel it might have too much flavour. No crusts!

[Nick Armstrong]

Never been a fan, I'm afraid. Not big on cooked/stewed fruit or berries. I'd MUCH rather have them fresh. Cooking and heating them seems to do something to the acid and I don't like it.

Likewise, with a crumble, I'll have the fruit first (if I must ... I'd rather have the apple raw) and then enjoy the crumble top with custard much more

[Anna]

I'm with Mary - no strawberries, too mushy. My recipe is straightforward: red and black currants and raspberries, blackberries if they're available. I would like to try it with blueberries next time, (confess I have never heard of Worcesterberries)
Never tried brown bread - would it be a bit heavy? And crusts, of course, are off! It is one of my favourite desserts with a good dollop of thick cream.
Edit: If people deviate from the fruits mentioned then surely it cannot be called a Summer Pudding and just becomes a Fruit Pudding? Have you had any strange ingredients in it?

[Eine Alpensinfonie]

Yes. Blackburrants are a must. We have a wonderful crop this year, and the raspberries are better than ever.

[amateur51]

I'm with Mary - no strawberries, too mushy.

Just a thought - is the answer to leave the strawbs out of the pan until perhaps the final minute so that they don't mush up? I've not done this, and I've not had strawbs in Summer pudding but it does seem a shame to leave them out in such a wonderful season.

I agree about the need for tartness too, Mary - and yes Anna, cold thick double cream is the perfect accompaniment :sigh: - or do people prefer runny cream? Or condensed milk?

Heston?! Put that arrowroot away!

[Anna]

Just a thought - is the answer to leave the strawbs out of the pan until perhaps the final minute so that they don't mush up? I've not done this, and I've not had strawbs in Summer pudding but it does seem a shame to leave them out in such a wonderful season.
I agree about the need for tartness too, Mary

Ams, I imagine that not putting the strawbs in the pan at all would be the answer - why don't you try next time you make it? I've just remembered - the house where I grew up had a walled garden and my mother had a soft-fruit section, apart from red and black she also grew white currants and trained against the wall were the most luscious loganberries (I think they're called Tayberries in Scotland?) and the white currants - which you rarely see in greengrocers now - went into her Summer Puddings, not sure if she used the loganberries as well. Mary is right, tartness rather than sweetness is essential.

[jean]

How do you get them all ready at the same time? The redcurrants are almost over before the blackcurrants and raspberries are ripe, and both of those are finished by the time the blackberries are ready!

(I had never heard of Worcesterberries so I looked them up, and they look very like a small smooth gooseberry I have got which is very dark red when ripe. I wonder if that's what they are?)

[salymap]

As I'm not near a greengrocer family sometimes bring me a bag of frozen fruit from S'sbury's

There are more of the smaller fruits than rasps and blackberries but they seem to be the right mixture for this pud.

I haven't made a Summer Pudding for many years. Is it the one where you line a basin with white bread and after filling it with fruit put a slice on top and weigh it down with something?

Not an ideal pud for one,the leftovers would collapse into a mess,surely.

[umslopogaas]

Caliban, I too would rather have raspberries and strawberries fresh, but blackcurrants!? Arent they fearfully sour? I admit I never have them, but my mum used to stew them up with tons of sugar to make a very nice pie.

[Mary Chambers]

As I'm not near a greengrocer family sometimes bring me a bag of frozen fruit from S'sbury's

There are more of the smaller fruits than rasps and blackberries but they seem to be the right mixture for this pud.

I haven't made a Summer Pudding for many years. Is it the one where you line a basin with white bread and after filling it with fruit put a slice on top and weigh it down with something?

Not an ideal pud for one,the leftovers would collapse into a mess,surely.

Yes, it is that one, saly. I've never had a problem with leftovers. If you have a small basin you can make a small one, but it keeps all right if it's fairly firm - or of course you can just eat a lot!

Waitrose/Ocado does a mixture of frozen summer fruits that would work well, too.

[Flosshilde]

If it's too small there would be too much bread to the filling. You could just put the basin over the leftovers & re-invert the plate so the pudding goes back into the basin. & if you're the only person eating it it doesn't matter if it collapses a bit - you're not trying to impress anyone, just having something delicious to eat!

[BBMmk2]

Never been a fan, I'm afraid. Not big on cooked/stewed fruit or berries. I'd MUCH rather have them fresh. Cooking and heating them seems to do something to the acid and I don't like it.

Likewise, with a crumble, I'll have the fruit first (if I must ... I'd rather have the apple raw) and then enjoy the crumble top with custard much more

I am Cali here. Steamed fruit doesn't really appeal to me and MrsBBM doesn't have a recipe for it, as she is neither keen on this pudding either!

[Mary Chambers]

Steamed fruit doesn't really appeal to me

It only needs a little bit of cooking, just to make the juices run, and should taste very fresh. Not that I'm trying to convert you!

[Flosshilde]

Just a thought - is the answer to leave the strawbs out of the pan until perhaps the final minute so that they don't mush up? I've not done this, and I've not had strawbs in Summer pudding but it does seem a shame to leave them out in such a wonderful season.

I have tried strawberries - didn't work. The slightest heat & they go mushy, & lose their flavour & colour. If you have a glut of strawbwrries & want to have a change from the classic strawberries & cream, or Eton Mess, try them in a salad with oranges, or marinated in orange juice, or with chocolate, or simply with black pepper ground over them.