The first time i can remember trying summer puddings was when my cousin Pauline, who is Irish, brought one to a family gathering. I remember her saying at the time that it turned out as a bit of a disaster, but i loved it! This is the first time that i've made them myself, basically changing an Alton Brown idea (the tin cans... you'll see) into a blend of my favorite fruits: raspberries! The best part about summer puddings is there's no cooking. It's pretty foolproof.
Ingredients (2 large serves):
- 300gm raspberries
- 1/4 cup sugar
- 1 cup cabernet sauvignon
- 1 tsp vanilla essence
- Cooking spray or butter
- 1/2 tsp black pepper
- 8 slices white bread
- Double cream and icing sugar to serve
*** you'll also need 2 tin cans, with both ends removed but keep one of the ends of each can!! ***
Combine the raspberries, sugar, vanilla essence, sugar and black pepper and let sit in the refrigerator for 2 hours, stirring every now and again to make sure the sugar dissolves.
Using one of the tin cans, cut 1 round out of each slice of bread.
Lightly butter or oil each side of each round.
Get a flat plate and cover with cling film.
Place the tin can onto the plate, and place the first round of bread into the bottom of the can.
Spoon on around 1 tbsp of the raspberry sauce and 1 heaped tablespoon of the raspberries themselves.
Place the second round on top of the raspberries.
Continue layering until you have placed the last round of bread into the tin (4 rounds per tin).
Spoon another tablespoon of the sauce ontop of the round, and then place the can end into the top of the can.
Weight the can end down, pressing onto the layered pudding, with a soda can or similar.
Repeat with the other pudding.
Refrigerate for 6 hours.
To serve, place the can onto the serving plate. holding the weight (soda can for example) down, slide the tin can up and away from the pudding.
Remove the can end.
Serve with a dollop of cream and sifted icing sugar.