The
old ones are the best and seasonal even better. I decided to
showcase both - a traditional summer pudding using strawberries –
two ticks! Three if you count the fact that you make it 12-24 hours
ahead so another “make ahead” tick. It also looks spectacular
when it's turned out.
I'm
not sure why – I think I have OCOCD – obsessive compulsive over
catering disorder - I have to serve two puds – so I've decided it
will be roasted rhubarb too – more ticks, make ahead and freeze
too.
Strawberry
and rhubarb are another marriage made in heaven, so whatever
combination the guests desire.
Back
to the Strawberry Summer Pudding, I know I've mentioned it before on
the blog but it's worth repeating - it uses fresh fruits in season
and uses Madeira cake and not the traditional bread. For those out
there who have been kind enough to follow the blog since the
beginning, you'll know already of my aversion to dishes like rice
pudding, sago and semolina – wet bread joins that list!
Strawberry
Summer Pudding
1kg ripe strawberries, hulled
8 tbsp caster sugar
4 tbsp lemon juice
Cut
the strawberries in half – or quarters if large – place in a
large saucepan with the sugar and lemon juice. Heat gently until the
sugar has dissolved and then simmer. Turn the heat to low, cover and
cook for 8/10 minutes until dark in colour and syrupy. Let the
compote cool.
Madeira
cake – I use an inexpensive shop bought cake (265g) – sliced
lengthways into quarter inch/5mm 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.
Assembly up next.
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