Ivy House chef shares delicious recipe for summer fruits pudding

Ivy House Country Hotel - Summer Fruit Pudding. Picture: TMS Media

Ivy House Country Hotel - Summer Fruit Pudding. Picture: TMS Media - Credit: Archant

We are coming to the time of year when many green-fingered people are looking for different ways to use the fruit they have tended and nurtured.

Keith Parton, head chef and manager of Ivy House Country Hotel in Oulton Broad. Picture: TMS Media.

Keith Parton, head chef and manager of Ivy House Country Hotel in Oulton Broad. Picture: TMS Media. - Credit: Archant

Strawberries and cream is always a favourite alongside freezing batches of blackberries and redcurrants ready for crumbles or pies during cooler weather.

But I always think it's a great idea to use fruits while they are still fresh and what could be better than gathering all the different colours and textures together to make a pudding bursting full of flavour.

So here is how to make the most of your summer fruits with my summer fruit pudding, which is currently available on our menu at Ivy House.

Cook This! with Keith Parton.

Cook This! with Keith Parton. - Credit: Archant


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Summer Fruit Pudding

Ingredients (for four people)

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Strawberries

Raspberries

Blueberries

Redcurrants

Blackberries

Vanilla pod

Four dessert spoons of caster sugar

Six vegetable gelatine strips

Four slices of white bread

Vanilla clotted cream

Method

Take as many berries as you would like and put them in a pan with the sugar and vanilla pod, bring to the boil, simmer for 10 minutes and turn off.

Add the gelatine strips while the pan is still warm, stir until the gelatine has dissolved.

Strain the berries and put the liquid into one container and the berries in another. Cool the berries for 20 minutes and then transfer into a fridge for 20 minutes - but don't let the gelatine set.

Cut out two circles using a medium cutter from each slice of bread and soak it in the liquid.

Take a tray and place a clean tea towel on it. Set out moulds and place the cutters on top. Press down one of the circular pieces of bread into the cutter and secure it in the mould with a teaspoon, add the fruit, a further layer of bread and a last layer of fruit. Refrigerate for eight hours to set.

When assembling add piped whipped vanilla cream to the top and decorate the plate with fruit coulis if required.

If you haven't grown your own fruit you can buy a bag of mixed fruit from any supermarket.

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