Summer Pudding

Serves 6

• 750g mixed summer fruits (e.g., raspberries, blackberries, red currants, black currants)
• 200ml elderflower cordial
• A generous splash of cassis
• 1 medium loaf of good-quality day-old white bread
• You’ll need a pudding basin that's approximately 20 cm in diameter, with a capacity of about 1 liter or 2 pints.

1. In a large pan, bring the elderflower cordial to a boil. Add the mixed summer fruits and stir well.
2. Remove from heat, allow to cool slightly, then add the cassis.
3. Gently pour off some of the juice and set it aside.
4. Line a pudding basin with cling film.
5. Slice the bread: cut a circle to fit the base of the pudding basin, cut a larger disc to sit on the top and solders to line the sides of the pudding basin.
6. Dip the bread slices in the reserved juice and use them to line the pudding basin.
7. Fill the lined basin with the stewed fruit, then place the reserved bread disc on top.
8. Pour the remaining juice over the top, reserving a little for later presentation.
9. Cover the pudding with cling film, place a plate on top, and press gently to help the juice soak through the bread. Refrigerate for at least 8 hours.
10. Serve with fresh mint and generous amounts of cream.

If you’re looking for more recipes to benefit your health and wellbeing, some of our residents’ favourites include: 

Grilled Sardines with Salsa Verde

Dill-Roasted Wild Salmon and New Potatoes

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