Blackberry and peach summer pudding recipe
You can replace the wine with water for a non-alcoholic version, but wine really brings out the best in the blackberries.
275ml valpolicella or pinot noir
Peel of 1 orange
Peel of 1 lemon
1 vanilla pod
2 peaches, de-stoned and cut into chunks
1 loaf of stale sourdough or ciabatta, crusts removed, cut into ½cm/¼in slices
Crème fraīche, to serve
Place the wine, sugar, orange and lemon peel and vanilla pod in a deep pan and bring to the boil. Cook for two minutes or so to drive off some of the alcohol, then add about three quarters of the blackberries and three quarters of the peaches. Turn the heat down to a simmer and cook the fruit gently for two to three minutes. Take the pan off the heat, then stir in all the reserved raw fruit. Have a taste and check that it’s sweet enough.
Use the bread to line a medium-sized mixing bowl, pressing the edges of the bread together to help the pieces stick to each other. Plug any holes with small pieces of bread. Reserve a few slices of bread to cover the top. Spoon all the fruit and juices into the bowl. Trim the bread from around the edge if necessary.
Use the reserved bread to cover the top. Find a saucer or small plate that fits neatly inside the bowl and place on top of the bread. Weigh the plate down with weights or anything heavy, such as bags of rice. Place in the fridge overnight. This is essential as the fruit juices need time to soak into the bread.
The following day, remove the weights and saucer. Run a thin blade around the edges of the bowl to gently loosen. Place a large plate on top and carefully invert it to turn the pudding out. Serve with crème fraīche.
- The Telegraph