Phil Vickery's summer pudding
It’s peak season for home-grown produce, so in celebration Phil Vickery’s cooking with some of the finest British fruit, including Terry’s pick from his allotment to make a traditional summer pudding.
Serves: 4-6Preparation time: 15 minutesCooking time: 4-5 minutes
250g fresh red, black or white currants or a mixture (frozen is fine)150g strawberries, halved500g raspberries150g caster sugarJuice and zest of 1 large lemon2 small leaves gelatine, soaked in cold water12 slices of brioche or thin white bread crusts removed
300mls double cream2 tsp vanilla extractA little sugar to tasteUse any leftover fruit to decorate1 x 16cm x 10cm deep pudding basin, roughly, slightly bigger will be fine
Remove all the stalks from the currants, wash and ‘hull’ the strawberries
Place these along with the raspberries into a clean saucepan; add the sugar and lemon juice
Bring to the simmer, very gently, stirring occasionally, try not to break up the fruit too much
Once JUST simmering, remove from the stove immediately, and cool slightly, then stir in the soaked gelatine, until dissolved
Cut some of the brioche to fit into the bottom of the bowl
Line the bowl with slices of broche (I dip the outside edge in a little of the fruit to ensure you have no white gaps when you turn the pudding out) fill with the warm fruit, then top with the last couple pieces of brioche
Top with a layer of cling film and then a saucer to fit inside the bowl and a heavy weight
Refrigerate for at least 4 hours, overnight is best
Carefully remove from the bowl and serve with a few strings of redcurrants rolled in caster sugar and place on top
Lightly whip the cream and vanilla, then add a little sugar to taste, depending on the sharpness of the fruit you use for the pudding
*There may be a little fruit left over, just serve separately.