Bramley apples, broad beans, runner beans, blueberries, savoy cabbage, carrots, cauliflower, celery, cherries, courgette, cucumber, cos lettuce, curly lettuce, iceberg lettuce, peas, raspberries, rhubarb, spinach & strawberries.
This months recipe - Summer Fruit Pudding
I love a summer fruit pudding and this recipe from Jamie Oliver is delicious and super easy to make.
oil, for greasing the bowl
800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blueberries, blackcurrants and blackberries
150 g sugar
½ an orange
½ teaspoon vanilla paste , optional
7 large slices of white bread
2 tablespoons red berry jam
- Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.
- Remove any stalks from the berries. Hull and quarter the strawberries (if using).
- Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using).
- Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool.
- Remove the crusts from the bread, then spread over the jam.
- Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides.
- Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice.
- Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm.
- Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
- Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
- To serve, open the clingfilm and carefully invert the pudding onto a plate.
- Drizzle large slices with the syrup and serve with crème fraîche, cream or ice cream.