Summer Pudding

[Emagggie]

It's that time again, and I'm the only one who eats it in our house. ::)
However, we have a family and friends lunch coming up, and I have picked 2lbs of raspberries and blackcurrants today. The plan is to make one and freeze it. Does anyone do any interesting variations please? It would be nice to do something a little different. :)

[Emagggie]

[Lindsay]

Oooh, I haven't made that for a while - those soft fruits aren't easy to get down here in France. When we lived in Belgium, thanks to the rainy weather there, I made it a lot - and  I used to use rhubarb, strawberries and reducurrants, for a tangy but delicious version, especially when served with a big dollop of cream! 

It's made me think though, I'll have to rummage through the freezer to see what I've got, as I have plenty of strawberries outside.

[cazy]

Use sponge fingers instead of bread.
You'll need to add just enough gelatin to the juice to get a soft set as the sponge is not as stable as bread, and pack the fruit in but don't weight in down.
You need to turn it out when it is very cold, and keep well chilled till you serve it.
A shallow dish works better than a pudding basin.

[Emagggie]

Lindsay, the rhubarb sounds a nice addition. Mine are all transplanted this year so I'm not picking it, but next year I'll be able to give it a go.

Thanks cazy, made in the conventional manner now, but I will add to my recipe book for another time.