ScarlettSummer Pudding
December 11th 2007 10:09
Summer Pudding
About Summer Pudding
This luscious fruit dessert truly captures the flavours of summer.
About Cointreau
Cointreau is a brand of triple sec liqueur, and produced in Saint-Barthélemy-ďAnjou, a suburb of Angers, France. Cointreau sources its oranges from all over the world, usually Spain, Brazil and Haïti.
In addition to being imbibed as an apéritif, Cointreau is sometimes used as a digestif. Cointreau is considered to be either a premium brand triple sec or a unique category of liqueur. With a 40% alcohol content, Cointreau is strong for a triple sec which usually has an alcohol content around 23%.
INGREDIENTS
Serves 4 - 6
250 gm / 9 oz blackcurrants
250 gm / 9 oz redcurrants
125 gm / 4½ oz caster sugar
4 tablespoons kirsch or Cointreau
250 gm / 9 oz raspberries
1 small white loaf, thinly sliced lengthways if possible
To garnish
raspberries
redcurrants
1. Strip the currants from their stalks with a fork. Place them in a large, non-aluminum saucepan with the strawberries, sugar and the liqueur.
2. Cover the pan and simmer over a low heat for 5 minutes, or until the sugar has dissolved and the fruit has released plenty of juice.
3. Stir in the raspberries and continue to simmer, covered, for a further 2 minutes, then set aside and leave to cool.
4. Cut the crusts off the bread and, using an 850 ml / 1 pint 10 fl oz pudding basin as a template, cut one round of bread to fit its base and one to fit its top.
5. Cut the remaining slices into wedges. Cover the bottom of the basin with the smaller round, then neatly arrange the bread wedges so that they just overlap one another and flop over the top.
6. Ladle the fruit and some of the juices into the basin, holding the bread lining in place. Set aside any leftover fruit.
7. Fold the bread over the top of the fruit and seal with the remaining bread round.
8. Stand the basin in a dish, then cover with a saucer or small plate that fits snugly into the top of the basin. Put a heavy weight on it and refrigerate for at least 8 hours.
9. Cover and chill any excess fruit and juices.
10. Before serving, gently run a round-bladed knife between the bread and basin. Invert the basin onto a plate, giving it a sharp shake so that the pudding slips out.
11. Pour any reserved juices over the top.
12. Serve garnished with raspberries and redcurrants, with any remaining juices on the side.
**From “Low Fat No Fat Cookbook”, “Crops for Southland” and “Wikipedia, the free encyclopedia” **
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