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It’s summer pudding season!

on July 22, 2012

We have a small kitchen garden plot with a few soft fuit bushes in the corner. While our hens enjoy the low hanging fruit they kindly leave us anything they cant reach at the top of the bushes. This fruit normally goes straight into a summer pudding and what better flavour ice cream to serve with this seasonal favourite but Blackcurrants and Clotted Cream.

Summer pudding recipe

This is probably one of the easiest puddings you can make, all you need is:

  • enough blackcurrants, redcurrants etc to go into a pudding bowl,
  • a loaf of slightly stale white sliced bread
  • sugar (to taste)
  • Ice cream

Wash the fruit and remove any stalks, leaves, insects and small snails etc. Put the fruit in a saucepan and heat to slightly soften the fruit and release some of the juices (no more than 5 minutes).  Add sugar to taste. 

Cut the crusts of the bread and place the slices around the sides of the bowl, don’t overlap the slices, cut the bread into shapes to fill any gaps. Spoon the fruit into the  lined bowl, saving some of the juice for later. Place more bread on the top of the fruit and place a saucer with a weight on top to press everything together and force the bread to absorb the juice. Place in the fridge and leave for 12 hours. 

To serve, carefully turn the bowl upside down onto a plate and pour the saved juice onto the pudding to ensure all of the bread has taken on a fruity red colour.

Add a scoop or two of Marshfield Farm’s Blackcurrants and Clotted Cream ice cream. Fantastic!

Summer pudding with Marshfield Farm’s Blackcurrants and Clotted Cream Ice Cream

We have served Marshfield Farm’s Blackcurrants and Clotted Cream ice cream  to customers, friends and family throughout July and they have all loved it!

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