Puddings

We generally only have these for special occasions.

Jam Roly Poly
Summer pudding

Jam Roly Poly

A veganised version of the classic English winter stodge pudding, so simple to make. Serves 4.

Original source: Retro Food Recipes.


Ingredients

4 oz/100g self raising flour
2 oz/50g vegetable suet
pinch of salt
about 4 tbsp raspberry fruit spread*

To serve:
1 x 500ml carton ready-made soya custard

Instructions

  1. Combine flour, suet and salt with sufficient water to make a dry but malleable dough (by hand or processor as preferred).
  2. Roll out to a rectangle of about 3 x 2 aspect, leaving the pastry about ¼"/6mm thick.
  3. Leaving a 1"/2.5cm margin on 3 sides (both long and one short), distribute the fruit spread evenly over the surface.
  4. Beginning at the margin-less short side, roll up, but not over-tight.
  5. Seal in a pleated foil package and steam for 2 hours.
  6. Heat the custard in a pan, but don't allow to boil.
  7. Unwrap and divide the pudding into bowls, pouring over the custard.

*by law, 'jam' must contain sugar. High-fruit content spreads, such as St. Dalfour, are much tastier and healthier, sweetened only with fruit juice.


Summer pudding

Tweaked somewhat from Recipezaar. Serves 6 - 8.


Ingredients

8 - 10 thin slices white bread, crusts removed
about 8 oz/225g of each of the following fresh fruits:
strawberries
blueberries
blackberries
raspberries
3 tbsp sugar (or powdered sweetener)
1 tsp balsamic vinegar
2 tbsp mixed fruit-based liqueurs
(e.g.:
2 tsp creme de cassis
2 tsp Chambord black raspberry liqueur
1 tsp cherry brandy
1 tsp Maraschino liqueur)

1 250ml carton soya cream
seeds from 3 cardamon pods

Instructions

  1. Dissolve the sugar/sweetener in a little water in a large pan, heating gently.
  2. Add the strawberries and heat for 2 minutes.
  3. Add the blueberries and continue to heat for another 3 minutes, stirring regularly.
  4. dd the blackberries, heat for a minute, then the raspberries.
  5. Heat for a further minute and add the balsamic vinegar and the liqueurs.
  6. Remove from the heat and allow to cool somewhat.
  7. Line a medium loaf tin with the slices of bread, ensuring that there are no gaps.
  8. Carefully add the cooked fruits, packing them tightly, then pour over a little of the juice.
  9. Cover with the remaining bread then with a layer of foil, cling film or whatever, and ideally place another similar loaf tin on this.
  10. Now add some weight (2 - 4lb / 1 - 2 kg) and allow to press, so that the juice begins to be absorbed by the bread.
  11. Chill at least 4 hours, preferably overnight. Chill any remaining juice.
  12. Crush the cardamon seeds and stir into the 'cream'.
  13. Chill for at least 4 hours.
  14. To serve, carefully cut a piece and place on a plate.
  15. Pour over a little of the reserved juice then surround with the 'cream'.