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.


Liz said...

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

Unknown 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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