Pinch & Dash

Pinch & Dash

Great British Summer Pudding (Contributed By: Robert W Nance)


The weather is hot here in Las Vegas. I mean today was 100F and that’s too hot, way too hot. Even the poor dog was trying to find a cold spot.

I was thinking “what recipes could help with this heat”… and I thought, what about British Summer Pudding!

I know this is a lot of steps, but it is worth it as one taste and you will be back for more.

Ingredients (Raspberry Filling):
500g of raspberries
1 cinnamon stick
80g of caster sugar
1 vanilla pod, split and scraped
60ml of lemon juice
1 lemon, peel only
1 orange, peel only
Splash of Water
25ml of vanilla essence
25ml of cornflour

Cooking Method (Raspberry Filling):
1) Place the berries in a pan with the cinnamon stick, caster sugar, citrus peel, vanilla pod, vanilla essence, a splash of water and the lemon juice. Cover with a lid and cook on a low heat for 2–3 minutes, until the berries are becoming slightly soft and the juices are coming out. Remove and discard the pieces of citrus peel

2) Add the cornflour, cook out until thickened then remove from the heat and allow to cool (add a little water to form a paste)

Ingredients (Vanilla Crème Fraîche):
75ML of double cream
25g icing sugar
75g of creme fraiche
1 vanilla pod split and scrapped
1tbsp of vanilla essence

Cooking Method (Vanilla Crème Fraîche):
1) Mix the cream with the sugar, vanilla seeds and vanilla essence and whisk lightly, before adding the crème fraîche and mixing until thick. Reserve in the fridge until needed

Ingredients (Raspberry Coulis):
300g of raspberries
100g castor sugar
25g lemon juice

Cooking Method (Raspberry Coulis):
1) Wash the raspberries, cut into quarters then mix with the sugar and lemon juice. Leave to marinate for 1 hour

2) Place in the blender and blitz, but not for too long as you want to be able to remove the seeds when you pass it through a sieve. If you blitz for too long the seeds will get pureéd into the fruit and the color will not be as red, so 30 seconds is ample

Ingredients (Setting Jelly):
100ml of the coulis
2 bronze gelatin leaves, soaked in cold water

Cooking Method (Setting Jelly):
1) Bring 100ml of the coulis to a simmer in a small pan and add the gelatin. Stir until dissolved then pass through a fine chinois

Ingredients (Brioche):
1 brioche loaf, crusts removed, cut into thin slices

Cooking Method (Brioche):
1) To prepare the brioche, remove the crusts from the loaf and cut into 2, vaguely square-shaped halves

2) Cut each square into 1/2cm thick slices. Out of the biggest slices, use 5cm cutters to stamp out 8 circles – these will be used for the tops and the bottoms of the puddings

3) Cut the rest of the slices in half to create rectangular strips, roughly 2cm x 8cm in size

4) Press a circle of bread firmly into the base of each mold, then use the rectangular strips to line the edges. If there are any gaps, use smaller pieces of brioche to fill them (make sure the bread is firmly pressed against the mold for this whole process)

5) Spoon half of the setting liquor over the brioche in the molds to make them moist, then spoon in the raspberries. Add the rest of the setting jelly to the top, stirring it into the raspberries with a small spoon, then finally place the last circles of brioche on top

6) Apply small weights to the top of the puddings, ensuring the edges of brioche are sealed, and place in the fridge to set overnight

7) When ready to serve, remove the puddings from their molds, place on plates and drizzle the raspberry coulis over the tops so they are nicely covered. Arrange the raspberries around the puddings and finish with a quenelle of the crème fraîche


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