Sumptuous Summer Pudding

This is a different version of the classic, using Madeira cake instead of bread.

It is flexible in that you can use soft fruits that are in season or frozen fruits

if you'd prefer.

Ingredients

Frozen fruits/berries – 400g bag (14oz) or similar quantity of fresh soft fruit

1 tbsp sugar

1 can or carton of fruit pie filling – blackcurrant or fruits of the forest

Madeira cake – I use a cheap shop bought cake (265g) – sliced lengthways into quarter inch slices and neatened. Here's where it's difficult to predict whether you'd need one cake or two – cake size varies depending which supermarket you use. I'd err on the side of caution and opt for two. For the size of basin stated, it takes approximately 10 slices of cake.

You will need :

1 litre (1 & ¾ pt) basin.

A plain sided cutter slightly larger than the base of the basin.

Cling film

Method

If using fresh fruit, bring it to the boil with the sugar in a medium saucepan over a medium heat – you could even add a drop of your favourite liqueur – cassis, frambois, kirsch. Simmer for 5 minutes until the fruit releases its juices. Cool. If using frozen fruit, defrost it and then add the sugar.

Line the basin with cling film ensuring that it overlaps the basin. (Tip – wipe the bowl with a drop of vegetable oil before lining – the cling film will stay where it's put.) Cut out a circle of cake for the base and place it in the basin. Line the rest of the basin – I overlap each piece of cake – but it's whatever you'd prefer.

Add half the can of fruit pie filling to the cooled/defrosted fruit and then pour the mixture into the cake-lined bowl. Top with slices of cake to cover completely. Fold the cling film over the pudding to seal.

Place a slightly smaller plate or saucer on top of the basin and weigh down with a can. Refrigerate for 12-24 hours.

To serve, remove the can and plate, unseal the cling film, cover the bowl with a large plate. Invert the pudding onto the plate and remove the cling film.

With the remaining pie filling, warm it through, gently in a microwave. Pour over the top of the pudding to serve, adding cream, ice cream or custard.

Personally I've an aversion to the thought of soggy bread – it's up there with the wet mash thing – I'm hoping I'm not on my own here and that you'll like this alternative – it's been very well received.

Note to self - you need to think ahead in that the pudding needs 24 hours to absorb all that fruitiness.