Sunday, 10 May 2015

Summer Pudding

My SiL hosted a lunch party today for around 30 people.
In a moment of weakness, I offered to make a pudding.
I chose to adapt a recipe from the current issue of Good Housekeeping magazine. 
Ingredients: 150ml Pimm's,
Juice of 2 oranges and 2 lemons,
7 tbsp icing sugar, sifted,
3 sprigs mint,
1/4 cucumber, roughly chopped,
175g Italian sponge fingers,
About 600g strawberries, hulled, plus extra to garnish,
8 tbsp strawberry jam (although I actually used raspberry),
600ml ready-made custard (although I actually used mascarpone cheese),
 2 tsp vanilla extract.
 Method: In a small pan, mix Pimm's, orange and lemon juice, 
5 tbsp icing sugar, mint and cucumber.  Heat gently until you see
bubbles breaking the surface.  Remove from heat and set aside 
to infuse for 30 minutes.  Strain into a jug
 (discard mint and cucumber). 
 Put biscuits in a shallow baking tray in a single layer. 
 Pour over the Pimm's mixture and leave to soak for 10 minutes.  
Arrange biscuits in base of a deep, 3.5 litre trifle dish or bowl, to fit snugly.
Drizzle over any remaining soaking liquid. 
 Slice enough hulled strawberries lengthways to make a circle of halves
around the inside of the bowl.  Set aside.  Roughly chop remaining hulled berries,
mix with the jam and spoon over the biscuits.
 Add berry halves, cut-sides pressed to the glass.  
Pour custard over the berry layer.
 In a medium mixing bowl, whip the remaining 2 tbsp icing sugar, 
cream and vanilla extract until it holds soft peaks.
 Spoon on top of the custard.
 Top with a few strawberries/raspberries to garnish. 
 Chill in the fridge for an hour or so before serving.
Serves 10.
Accept all the compliments with good grace.

3 comments:

Liz said...

Sounds lovely Delia. We will road test your Texas version in August!! :0) xxx

Mary Lou said...

Thanks for sharing this yummy recipe - Pimms; it's got to be delicous ;)

Deb @ PaperTurtle said...

Oh my gosh that looks amazing! Love your photos in this post too, Ruth!

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