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A berry good time

By September 21, 2011No Comments

Summer pudding

Garden2kitchen are on tour! Randwick to Henty.

Our first stop was the Eco-living fair at Randwick. Stay tuned for Henty update.

The focus at Randwick was reducing food waste – 800,000 tonnes of food wastage from households across NSW a year. Good on you Randwick Council for the initiative for Love food hate waste check out their website.

Our role was to come up with recipes to reduce food wastage. We gave a lot of tips and cooked up a storm with ways to use leftover bread and rice. Here is one of those recipes, Summer Pudding. Enjoy.

Summer pudding

You can use any berry mixture, mulberries or blackberries would be delicious too.

Serves 6

200g strawberries, washed, hulled, quartered

200g raspberries

200g blueberries

1/4 cup caster sugar

1 loaf slices good quality white bread, crusts removed

Mixed berries, to decorate

Thick cream, to serve

In a large saucepan combine the all the berries and sugar over low heat. Cook, gently stirring occasionally, for 5 minutes or until sugar dissolves and berries begin to release their juices. Remove from the heat and set aside to cool. Strain through a fine sieve to separate the fruit from the berry juices.

Brush a 6 x 1/2 cup muffin tin with a little amount of the berry juice and use a 7cm round pastry cutter to cut six discs from the bread. Use a 10cm round pastry cutter to cut another six discs from bread and set aside. Lightly brush a 7cm disc with some berry juice and place the disc, brushed-side down, in the base of each muffin hole. Cut the remaining bread slices into 3cm-wide strips. Brush a strip lightly with berry juice and place around the sides of the mould. Continue with bread slices until the side of the muffin holes are covered. Repeat with remaining bread slices and muffin holes.

Spoon the berry mixture evenly among the prepared moulds. Top each mould with a 10cm disc to enclose berry filling. Cover with plastic wrap. Top muffin holes with cans or one large weight to cover all puddings to weigh down. Place in the fridge overnight to develop the flavours.

Use a round-bladed knife to gently help turn out each pudding onto serving plates. Pour remaining berry juice over each pudding. Top with extra berries and serve with double cream.

NB. Frozen mixed berries can be substituted if fresh berries unavailable

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