Real vegetarian food, served in an imaginary world...

Saturday 15 July 2017


Another gooseberry recipe and a good way to use up the remainders along with more of the summer fruit harvest.

1kg summer fruits (I used a mix of gooseberries, redcurrants, raspberries, blackberries and strawberries).
175g caster sugar
8 slices day-old white bread (medium to thick sliced)

Rinse the fruit and put into a pan (except for strawberries which need no additional cooking). Add the caster sugar and 3tbsp of water.
Bring to the boil, cook for 1 minute, stirring to make sure the sugar dissolves. Then turn off the heat and leave to cook for a further 4-5 minutes. The juice should now be soft but intact.

Allow to cool a little and then pour through a sieve with a bowl underneath to separate the fruit from the juice. Add the strawberries to the fruit.

Line a basin with cling film, overlapping two sheets.
Allow some overhang.

Cut the crusts off the bread and then cut 7 of them in half, slightly diagonally. This will make it easier to fit them in the bowl.

      Take one of these pieces, trim it smaller, dip it in the juice 
and place it in the middle of the bowl.

Then, after dipping each in the juice, arrange the others around the edge to make a casing.
Spoon in the fruit.

Fold the edges over the fruit and use the remaining piece of bread (dipped in the juice, too) to fill the gap in the middle. 
Cut to fit before dipping.

Now, take the edges of the cling film and draw each piece in to seal the pudding inside the bowl.

Place a side plate on top and weigh it down with a can.
Allow this to set for at least six hours and overnight if possible.

When ready to serve, remove weight, plate and open up the cling film. 

Put large plate on top and invert.

Remove cling film.

Cut open.

Place in bowls and serve with the remaining juice...

...and cream if you like.

This is lovely 'comfort food' and is so easy to make. 

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