Summer Pudding in a Caravan

Yes, I know it is not a something to crow about but I did make this dish in a caravan! So, I was chuffed that it was a great success.

Ingredients - to fit 2 pt Pudding Bowl

2 lbs of mixed fruits including the following: (use more strawberries and raspberries)

Redcurrants
Blackcurrants
Strawberries
Raspberries

If fresh fruits are not available then use mixed berries from the freezer section!

One large sliced white loaf (if possible use a loaf that is not mass produced and purchase it two days before you require it)

3-4 tbsp sugar (depends on your taste)

Method

• Prepare the fruits, remove strawberry hulls, currant stalks, etc. Cut large strawberries in half and place in a large saucepan with the sugar.

• Place over a very low heat and allow the sugar to dissolve stirring very occasionally until the juices run.

• Remove from the heat and place to one side.

• Cut the crusts from the bread. Then trim the slices to line the bowl.

• Drain some of the juice from the fruits and dip each piece of pre-cut bread into this before lining the bowl.

• When the jigsaw is complete spoon the fruits into the bread lined bowl and cover with more cut and dipped bread. See pictures.

• If any juices are left after dipping the bread then pour these over the finished pudding.

• Lightly encase the whole bowl in cling film. Place a saucer on top and weigh down with a heavy object e.g. a large tin of beans!

• Place in the fridge for several hours (preferably overnight)

• To serve: loosen the pudding using a knife and turn into a deep dish, serve with any leftover fruits, fresh cream or Greek yoghurt.

Enjoy what is left of the summer!

Summer Berry Mousse Cake

Laura Robson is through to the second week of Wimbledon, the Rolling Stones are at Glastonbury and the sun is making a real effort to shine! So, it seemed like a good excuse to try a summery dessert.

I found this recipe on the BBC Good Food website and made a slight alteration to it as several people had commented that the mousse was a bit floppy so, I've increased the number of gelatine sheets to compensate.

Ingredients

For the base:

200g digestive biscuits
100g butter, melted

For the mousse cake:

5 sheets leaf gelatine
142ml single cream
500g carton fromage frais
140g golden caster sugar
finely grated zest 1 small orange
4 tbsp orange juice
200g strawberries, roughly chopped
284ml carton double cream

For the sauce:

250g mixture of strawberries (chopped) and raspberries
3 tbsp orange juice
2 tbsp golden caster sugar

To decorate:

mixture of strawberries, raspberries, cherries and blueberries.
icing sugar, for dusting

Method

• Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in a pan, then stir in the biscuits. Tip this mixture into a loose-bottomed 24cm round cake tin, about 5cm deep and lined with clingfilm, press down evenly. Chill.
• Make the mousse cake: submerge the gelatine leaves in a large bowl of cold water and leave to soak for 5 minutes. Heat the single cream in a small pan until it just comes to the boil. Take off the heat. Lift the gelatine leaves out of the water and give them a good squeeze to get rid of the water. Stir into the hot cream one by one. Leave to cool slightly,
• Beat together th fromage frais, sugar, orange zest and juice with a whisk or wooden spoon. Stir in the cooled cream and gelatine mixtures and the raspberries. Crust just a few of the raspberries against the slides of the bowl and stir again to repple through, leaving most whole.
• Wihp the double cream lightly to soft peaks, then fold it into the raspberry mixture. Pour into the cake tin and leave to chill for at least 3 hours, or overnight, until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Chill until ready to serve.
• To serve, run a knife between the mousse cake and the tin, lift it out of the tin and take it off its base. Put on a serving plate and pile a mixture of fruits on top to decorate. Dust with icing sugar and serve with the sauce.

The result is a delicious and surprisingly light summer dessert which will delight your guests and have them coming back for more.