Christmas pudding in the family for the years when I ran two allotment plots, and froze the inevitable gluts. I’ve used rasps, blackcurrants, redcurrants, brambles … whatever was in the freezer.
A special bread for it? Why not …
Ingredients for an Orange and Almond Bread
- 1 beaten egg
- 1 cup of tepid milk
- 4 tbsp melted butter
- 5 tbsp sugar
- ½ tsp salt
- 3 cups white bread flour
- 1 cup flaked almonds
- grated zest of 1 orange
- 1½ tsp dried yeast
- Put everything into the breadmaker, switch on, and set to Basic programme for a 1.5lb loaf. Hmm – that’s what I wrote all those years ago in my notebook. Easy enough to make by hand though.
- When the bread is finished and cool, make your summer pudding. Nothing wrong with leaving a couple of days or so.
For the Summer Pudding
- As many slices (crusts removed) of the Orange and Almond Bread as you need to line and cover a 2 pint bowl or pudding basin.
- 2lb/900g mixed soft fruit (it’s winter time, so raid your freezer – or head for the supermarket)
- 4oz/100g sugar
- Put the fruit into a saucepan with the sugar; heat gently until the sugar is dissolved and the fruit juices have just started to run. Allow to cool.
- Line your pudding basin with slices of the bread, cutting them to shape so they fit neatly with no gaps. Fill with the cooled fruit mixture. Cover the top with a couple of slices of bread – if there is any fruit syrup still in your pan, pour it over the top.
- Put a saucer or plate on top, with a heavy weight on top of that. Leave pudding in a cool place, the fridge if possible, at least overnight; give the weight time to press the fruit juice into the bread.
- Turn out and serve in slices, with cream or ice cream.
- And dream of summer past – and summer to come!