Pimm's Summer Pudding

21 Aug 2015

We are expecting a Spanish Plume to come over into Britain this evening ready for a very hot weekend – parts of the country could reach up to 30degrees tomorrow, so it’s time to put down the umbrellas, light the BBQ again, invite some friends round, grab the Pimm’s and enjoy...

We are expecting a Spanish Plume to come over into Britain this evening ready for a very hot weekend – parts of the country could reach up to 30degrees tomorrow, so it’s time to put down the umbrellas, light the BBQ again, invite some friends round, grab the Pimm’s and enjoy...

Why not try this recipe for Pimm’s Summer Pudding served with a Greek Yoghurt Sorbet to tantalise your taste buds in the summer sunshine?

Ingredients

Pudding

  • 1 x punnet of Strawberries
  • 1 x punnet of Raspberries
  • 1 x punnet of Blackberries
  • 1 x punnet of Blueberries
  • ½ x punnet of Blackcurrants
  • ½ x punnet of Redcurrants
  • 60g x of Tims dairy Greek Yoghurt
  • 6 x slices of White Bread
  • 1 x Vanilla Pod
  • 15g x Sugar
  • 30ml x Pimm’s
  • 30ml x Water
  • 4 x mini Brandy Snap Baskets

Sorbet

  • 200g x Tims dairy Greek yoghurt
  • 150g x Caster Sugar
  • 200ml x Water
  • Juice of one Lemon
  • 1 x Vanilla Pod

Method

Pudding

  • Place nearly all the Berries into a bowl keeping a few of each berry for garnish
  • Boil the Sugar, Water, Pimm’s and Vanilla Pod together
  • Pour over the Berries
  • Cover with cling film and leave to cool
  • Once cool, drain (keeping the liquid) and remove the Vanilla Pod
  • Cut the Bread out to fit your moulds
  • Dip the Bread in the liquid and line the moulds
  • ½ Fill each mould with the Berry mixture
  • Place a spoonful of Tim’s dairy Greek yoghurt in the centre of each mould
  • Top with the remaining Berry mixture
  • Top with some remaining soaked Bread
  • Place in the fridge with something heavy on top
  • Leave for two hours

Sorbet

  • Bring Sugar, Water, Lemon juice and Vanilla to the boil
  • Pour into Greek Yoghurt
  • Freeze

Coulis

  • Pass and reduce the remaining cooking liquid
  • Once the liquid is able to coat the back of a spoon remove and cool

To Serve

  • Make a zig zag of each of your plates
  • Carefully turn out your Summer Pudding
  • Place a Brandy Snap Basket on each plate and scoop the Sorbet inside
  • Garnish with your remaining Berries

Enjoy!