This delightful dish is beautifully complemented by the sweetest of whites, whether late-picked riesling, botrytised semillon or a muscat beaumes de venise.
- 1.8kg/4lbs summer fruits: strawberries, raspberries, blackberries, blueberries, red and blackcurrants
- 600ml/1pt water
- 285g/10oz caster sugar
- 20 large slices, day old white thin bread, crusts removed
- a selection of summer fruits (as above)
- fresh sprigs of mint
- icing sugar to decorate
Line 10 timbales with pieces of cling film. Remove the stalks and any blemishes from the fruit. Place the water and sugar into a large pan and bring to the boil. Add the fruit starting with the most acidic, leaving softer fruits until last. Simmer gently for 5–10 minutes. The red and blackcurrants should start to burst slightly. Taste some of the fruit and add more sugar if desired.
Drain the fruit into a large colander, saving the juice in two halves for later. Allow the fruit to cool. Place one half of the juice back into the pan and reduce until slightly syrupy. This will be used later as the sauce.
Once the fruit is cool, begin to assemble the summer puddings. Cut 10 of the slices of bread in half and then each half into four triangles. From the other 10 slices cut two discs from each slice. One disc must be small for the base of the pudding and one larger for the top.
Dip the bread, a few at a time, into the remaining juice and line the timbales. Place the small disc into the bottom and the triangles around the sides. Fill each timbale with the fruit mix and top with the larger disc.
Wrap the cling film up and cover the timbale. Repeat for all of the timbales and place onto a tray. Place another tray on top and weigh down so that the puddings are pressed.
Chill for at least two hours and serve with the reduced sauce and fresh summer fruits dusted with icing sugar.
Enjoy with a chilled glass of Monbazillac, or a sweet sparkling wine such as Antech’s Blanquette de Limoux, Méthode Ancestrale
Originally published in Societynews/updated July 2013