...Food and Recipes, General ramblings

Berry and Mascarpone Summer Pudding

July 3, 2013

That sounds pretty yum, doesn’t it?

And it is!

I wrote yesterday about our trip to the Pick Your Own, so inevitably, we had quite a lot of strawberries.

PYO1

Hubby had seen a recipe card in Waitrose, and decided to give this a go.

It does use up a LOT of fruit, and we had to supplement our strawberry harvest with some bought fruits, so maybe making this later on in the year when the raspberries are out too might make it a more economic option…
It is however delicious, and I like to twist of putting the mascarpone in the middle. I have come up with a couple of little tweaks that I think I would do if I was doing it again. So here is the ‘tweaked’ version:

This is what you need:

  • 175g golden caster sugar
  • 1 star anise or cinnamon stick
  • 1kg (yes, that does say 1kg…!) mixed summer berries-we used strawberries, blueberries and raspberries
  • 9 slices Soft White Medium Sliced Bread, 800g loaf, crusts removed
  • 150g mascarpone
  • 2-3 tbsps icing sugar
  • 1tsp vanilla extract or the seeds of a vanilla pod

This is what you do:

  • Put the sugar, spice and 4 tbsp water in a large pan. Heat gently, stirring to dissolve the sugar, then add the berries and cook for a couple of minutes until they begin to soften and release their juices
  • Remove from the heat and leave to cool, then strain the berries to separate the fruit from the juice
  • Line a 1.5-litre pudding basin (or large bowl) with clingfilm
  • Cut 8 of the bread slices in half lengthways, on a slight angle, so that each piece has a wide end and a narrower end
  • Dip the slices of bread in the juice then use to line the basin, overlapping the pieces so there are no gaps
  • Whip the mascarpone, icing sugar and vanilla extract/seeds together
  • Place a third of the berries into the bottom of the basin then spoon the mascarpone into the centre and cover with the remaining fruit. Fold over any overhanging edges of bread. Cut the last piece of bread into a round and place on top, then drizzle with a little of the reserved juice
  • Cover the pudding with clingfilm and sit a small plate on top. Stand some cans on the plate and chill overnight
  • Remove the clingfilm, turn out the pudding and slice
  • EAT!!!

Summer pudding2

This would also work well as mini-puddings in the little moulds, and is a great recipe for using up any summer berry gluts-enjoy 🙂

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No Comments

  • Reply Vivienne Downes (@VivienneDownes) July 7, 2013 at 1:19 am

    Sounds delicious but way too much for one person so may try down-sizing it !

    • Reply Jen July 7, 2013 at 7:10 am

      YOu could make mini ones, and if you did them without the mascarpone, they would probably freeze ok?

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