So when I was in Suffolk for a couple of weeks back in the summer of 2006, I had this amazing English desert called summer pudding, and it was one of the most wonderful things I had ever tasted. In fact, it was my first introduction to this category of deserts called “puddings”. (As I understand it, though, here some refer to desert in general as “pudding”.) I had no idea how this beautiful, blood-red, juicy, tart and sweet deliciousness was made, but I knew that someday I had to figure it out.
I used a recipe I found online at bbc.com, and it called for red currants (which I found cheap at the green grocer down the street),
blackberries (ditto), strawberries, and raspberries. I didn’t have any raspberries, but I had a few blueberries and some black cherries that I really had to use up.
I first made a sugary syrup on the stove, to which I added all the fruit except the strawberries (they would cook down to mush, I think). When the syrup is finished, I drained the fruit and dipped some stale bread (minus crusts) in the dark and gorgeous juice, and lined a pudding basin with the bread. When the basin was totally lined in bread, I put the berries (plus the strawberries) in and covered. It then went in the fridge overnight.
I purchased this plastic lidded pudding basin (yes, it was called a pudding basin) at the same shop down the street where I found my cheap roasting pan that I have used almost every day.
We do eat well in England.
Next time: maybe sticky toffee pudding. Mmmmmmmmmmmmm