Never made a summer pudding before, but when you’ve got a total crop of 13 redcurrants, 2 blueberries, 6 ripe blackcurrants, five ripe raspberries and a whole ton of strawberries, it’s the obvious option. Seems like a traditional summer pudding doesn’t use strawberries at all, but I cobbled together various recipes from the internet – mainly using delia’s – and the sky didn’t fall in.
The key is to simmer the currants and blueberries for about five minutes and only add the softer fruit – the strawberries and raspberries – a few minutes from the end.
I’m always amazed when I follow a recipe and the result is edible. It’s also nice when growing fruit and vegetables in a garden 45×15 foot actually results in a proper dish – which turned out to be absolutely delicious of course (when are you ever going to hear a home-grown person saying otherwise?) – as opposed to barefoot dressing-gown snacking. And I picked sweetpeas today and put them in an actual vase. Oh God, I’m turning into Martha Stewart. I’m sure at one stage I used to have a life, with a desk and a social life and lunch at Pret a Manger. I blame childcare.