It started out so well... lots of berries that were patiently waiting in the freezer for their time to shine.... so many memories of warmer times, picking said berries in local fields and pick-your-own farm.... bliss
Then it all went downhill. Something magical was meant to happen. The bread was meant to soak up the juices. There was meant to be enough juices for the bread to soak up.
Oh dear.
In my defence, it tasted delicious. I was a little ashamed though. And I'm still feeling the shame now... Please, feel free to laugh!
ps: Just in case you haven't been put off by the look of this cake and think you can do better (which let's face it can't be that hard), what you want to do is line a bowl with cling film, then line it with white bread slices (crust removed) dipped in berries that you'll have blended with a little icing sugar (dipped side up). Once your bowl is lined, add whole berries (I used a mix of raspberries, red currants and blackberries), then a layer of clotted cream, and then some more whole berries or some blended berries, whatever you have left. Use some more bread to "close" the bowl and leave in the fridge for at least an hour before serving. Tip out onto a plate and laugh. [There are no measurements in this recipe because it all depends on the size of your bowl. Use as much bread as you need to line it, and as many berries you need to fill it up. I used a tub of cream, just so you know!]
14 comments:
OK so uncut looks scary, but cut WOW, you should post the recipe!
or send some over to me, as I didn't get breakfast this morning on the way to work, and this is making my mouth water. Kx
It definitely hides it's beauty on the inside but it really does look like it was delicious!
Ha brilliant!! It does kinda look like a brain. But as long as it tastes good, that's all that matters!
well... the cut version looks rather scrumptious... next time just cover it in cream... you can never have too much!!!
Is it supposed to be Summer Pudding? I make this, bot dont add the cream until I serve it. I also stew the fruit a bit to make more juice. It is one of my favourite puddings. xxxx
YIKES!!!!
You should call it Frankenstein Pudding and serve it at Halloween :0)
Sorry - I'm not very good at humour.
My mum used to make it without the cream and called it Summer Pudding.
She used to weight it HEAVILY during the cooling process. She literally put a plate on the upturned bowl and balanced huge stones on it. i don't know if that sort of pushes the juice out...?
Is this meant to be summer pudding? It looks okay... a little ghoulish but I think you might be able to get away with it...
I've heard of those sort of puddings being weighted for an hour or so too, but it does look truly delicious..just a bit erm..scary!!
Em xx
Mooncalf's right - you have to weight it down. And leave it for longer for the juices to squidge out and soak in.
My mother used to make it a lot!
I'd eat some of that ... mmmm :)
I bet it tasted great, despite its appearance.
Maria
x
That must have tasted so good !In Holland they eat sliced strawberries on bread and butter or rusks at breakfast . A shortcut ?
I think it looks fine. It is essentially a Summer Pudding and what you could do if you make it again, which is what is recommended if you are making summer pudding. Keep back some of the juice (if you heat the fruit through gently before filling the casing with it, the fruit will release its juice) and then when you turn out the pudding you can pour the reserved juice over any bits that are still white. Don't be put off making it again, I bet it was really scrummy, especially with its layer of clotted cream. Yum!
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