The Palestine Herald, Palestine, Texas

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June 21, 2014

COOKING WITH SIMON: Beautiful berries in a no-cook dessert

The berry season is upon us and with such an abundance of fruit there are so many ways to eat them. The list goes on with strawberries, blackberries, blueberries and raspberries.

They are great in salads and with a little feta or blue cheese you really will have a taste sensation.

Berry pies are another great part of summer. Use your favorite or mix them together. The deep red and blue juices make a beautiful purple filling that spills out on your plate.

One of my favorite desserts is from a great friend of my mum’s made with thin sliced white bread lined in a small bowl and then filled with lightly sweetened fresh mixed berries that are pressed overnight with a weight on top to mold it all together.

It’s called summer pudding because it uses all of summers fresh berries and has a spongy, pudding like consistency after it chills overnight. When ready to serve simply turn it out onto a serving dish and top with yogurt or cream.

SUMMER PUDDING

Ingredients

2 pounds mixed berries

1 cup sugar

32 slices Sunbeam white bread, crusts removed

Directions

Place berries in a large bowl. Add the sugar and stir to combine. Refrigerate overnight so the berries can macerate in the sugar and their juices. You will need 4 pieces of bread for each individual pudding. Using four ounce ramekins or small individual molds, cut a round from a piece of bread that fits into the bottom of the mold. Using two other pieces of bread cut them into large sections that can overlap and line the inside of the mold. Spoon berries into the bread lined mold. Spoon some of the berry liquid over the bread to soak. Take a fourth piece of bread and cut a round large enough to place on the top of the mold to seal completely. Spoon more liquid over that piece of bread. Repeat process with the eight remaining molds. Refrigerate the molds for two hours or overnight. To unmold, place a plate over the mold and flip over. Gently tap on the mold and let the pudding slide out. If necessary use a small thin knife to loosen the sides. Serve with whipped cream and/or powdered sugar.

Makes 8 individual puddings.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com

 

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