Matt Buzzo of the Waterside Bistro shares his delightful recipe for summer pudding
You will need
- Medium white sliced bread 8 slices (a day or two old is best)
- Mixed English summer berries 400g (strawberries, redcurrants, raspberries or whatever you have)
- Castor sugar 100g
- Water 100ml
- Sweetened softly whipped cream to serve
- First make the berry compote by boiling the sugar and water, then adding the fruit. Remove from the heat after a couple of minutes once the fruit has begun to burst and seep its juices.
- Line 4 individual ¼ pint pudding moulds with the bread (crusts removed), dipping it first into the juice of the compote. Use a pastry cutter for the top and bottom discs.
- Fill them to the brim with the berries and place a bread lid on top. Gently firm down to exclude any air, but don’t squeeze out the juices which will soak into the bread in the coming days to transform it into something magical.
- Prepare at least a day in advance, but 2-3 days is best.
- Turn out and serve with the cream.
Chef’s tip: ‘Serve with soft whipped cream and a glass of Coteaux Du Layon – perfect!’ says Matt
Waterside Bistro, The Plains, Totnes, TQ9 5YS