Summer Pudding

Try this recipe for Summer Pudding from Skye Gyngell's cookbook 'Spring'
Staff Writer
Summer Pudding

Andy Sewell

Summer Pudding

Nothing says English summer to me quite like a summer pudding, and I return to this recipe year after year, when the beautiful soft summer fruits are at their peak. I make a sponge rather than use the more traditional stale bread—the extra effort is well worth it. I also use more currants than other fruits as they keep the sweetness in check. Serve each portion topped with a dollop of crème fraîche or thick cream.

Excerpted from SPRING by Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.

8
Servings
856
Calories Per Serving
Deliver Ingredients

Ingredients

For the sponge:

  • 1 Tablespoon unsalted butter, plus extra to grease
  • 7 organic free-range medium eggs, separated
  • 2 Cups superfine sugar
  • 1 Pinch of salt
  • 3 Cups all-purpose flour, sifted
  • 5 Tablespoons warm water

For the fruit:

  • 10 1/2 Ounces blackcurrants
  • 10 1/2 Ounces redcurrants
  • 1 1/4 Cup granulated sugar
  • Finely grated zest and juice of 1 lemon
  • 7 Ounces blackberries
  • 7 Ounces raspberries
  • 3 1/2 Ounces strawberries

Directions

For the sponge:

For the sponge, preheat the oven to 350 degrees F and grease a 13 x 9-inches baking tin. Melt the butter in a small pan over low heat; let cool. Using an electric mixer, whisk the egg yolks with half the sugar until pale and thick enough to leave a ribbon trail on the surface when the whisk is lifted.

In a separate, clean bowl, whisk the egg whites with a pinch of salt and the remaining sugar, whisking slowly to begin with, then increasing the speed slightly after 1 or 2 minutes. Continue to whisk until the mixture holds stiff peaks.

Carefully fold the flour into the egg yolk and sugar mix, a third at a time, alternately with the water. Fold in the whisked whites, a third at a time. Finally, fold in the melted butter.

Spread the mixture thinly and evenly in the prepared baking tin. Bake on the middle shelf of the oven 8 to 10 minutes or until the sponge is just golden and dry to the touch. Leave in the tin a few minutes, then turn out and let cool on a wire rack while you prepare the fruit.

For the fruit:

Place the black- and redcurrants in a saucepan with the sugar and lemon juice and cook over medium heat until the fruit just starts to release its juices. Remove from the heat and add the rest of the fruit and the lemon zest. Let stand a few minutes to allow the flavors to develop.

Line a 4 ½ cup ceramic ramekin with plastic wrap, leaving plenty overhanging all round. Using a pastry cutter, cut 2 rounds of sponge, one to fit the bottom of the ramekin and one to fit the diameter of the top of the ramekin. Place the smaller disc in the bottom of the basin. Now cut long, tapering strips of sponge and use to line the sides of the ramekin, overlapping them slightly and pressing tightly to ensure there are no gaps.

Using a slotted spoon, spoon the fruit into the sponge-lined ramekin, filling it to the brim. Spoon on the juices, reserving a few spoonfuls for serving. Lay the other sponge disc on top. Fold over the plastic wrap to seal and place a saucer on top that just fits inside the rim of the ramekin. Weigh down with a can (or something similar) and refrigerate overnight.

To serve, fold back the plastic wrap and invert the pudding onto a deep plate. Using a pastry brush, smear any pale areas of sponge with the reserved juice.

Nutritional Facts

Total Fat
21g
30%
Sugar
16g
18%
Saturated Fat
5g
21%
Carbohydrate, by difference
152g
100%
Protein
14g
30%
Vitamin A, RAE
15µg
2%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
318mg
32%
Choline, total
10mg
2%
Fiber, total dietary
13g
52%
Folate, total
209µg
52%
Iron, Fe
9mg
50%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Phosphorus, P
131mg
19%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
316mg
21%
Thiamin
1mg
91%
Water
39g
1%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.