With summer now in full swing, our gardens, fields and supermarket shelves are packed full of delicious summer berries. These delightful fruits are of course extremely tasty when eaten alone but really release their summer flavour when teamed with one of our summer fruits recipes. If you have an abundance of summer fruit that you need to use up this season, then keep ready as we share with you three of our favourite summer fruit recipes.
Packed full of summer berries, this recipe looks impressive but is deceivingly easy to make; ideal for large party gatherings, summer pudding is sure to wet your appetite this summer. The recipe below will serve eight people and takes around 30 minutes to prepare before at least six hours of chilling in the fridge.
- 500g Raspberries
- 300g Strawberries
- 250g Blackberries
- 100g Redcurrants
- 175g Caster sugar
- 7 Slices of bread (Works best with day-old bread from a square, medium thick loaf)
- Wash and then gently dry all fruit. In a pan, gently heat sugar and 3 tbsp of water until the sugar is dissolved. Stir and then bring to the boil for 1 minute before adding in the raspberries, blackberries and redcurrants. Cook on a low heat for 3 minutes stirring occasionally, you want the fruit to be soft but mostly intact. Put a sieve over a clean bowl and pour in content of pan.
- Line a 1.25 litre bowl with cling film, leaving an overhang at the edges (this will make it easier to turn out the pudding at the end). Cut the crusts off the bread and then cut all but 1 slice in half at a slight angle.
- Dip the pieces of bread into the fruit juices one at a time, and line the inside of the bowl with the bread (place the whole slice of bread at the bottom), take your time with this step making sure everything fits together nicely. If there are gaps you can’t fill simply cut the bread again until it fits. Make sure to leave a few slices for the top!
- Spoon in the fruit adding a few strawberries every now and then. Once the pudding is full, dip the last few pieces of bread in juice and place on top, trim any overhang with scissors. Bring the cling film up and loosely seal. Put a side plate on top of the pudding and weigh it down with cans. Chill overnight or for a minimum of 6 hours.
- To serve the pudding, take off the cans and plate, then open up the cling film. Place a plate upside down on top of the pudding and flip over. Remove the cling film and serve with left over fruit juice and cream.
Bring a touch of class to your summer party this year by adding a dash of homemade elderflower cordial to your guests’ soda water or sparkling wine. This easy recipe will make around four litres of cordial and takes 30 minutes to prepare along with a 24 hour picking process.
- 20 Fresh elderflower heads, stalks trimmed
- 2 Unwaxed lemons
- 2½kg White sugar
- 85g Citric Acid (This can be bought from the chemists)
- Place the sugar and 1.5 litres (2¾ pints) of water into a large saucepan. Gently heat until the sugar has dissolved (don’t boil) stirring occasionally. Whilst the sugar is dissolving, peal the zest from the lemons using a peeler, then cut the lemon into round slices.
- Once all the sugar has dissolved bring the pan to the boil before turning off the heat. Wash the flowers by filling a basin with cold water and swishing them from side to side.
- Lift the flowers out and add them to the syrup along with the lemons, zest and citric acid. Stir well and leave to infuse for a minimum of 24 hours.
- Line a colander with a fresh, clean tea towel before sitting it over a large bowl or pan. Ladle in the syrup mixture letting it naturally and slowly drip through the tea towel. Then use a funnel to fill sterilised bottles.
- The cordial will be ready to drink straight away and will keep for up to six weeks in a fridge. You could also freeze the liquid in plastic containers if you wanted to keep it longer.
Strawberry Ice Cream
What better way to cool down this summer than with a nice refreshing scoop of strawberry ice cream? Our simple three step recipe will make a litre of ice cream and takes around 30 minutes to prepare, plus a minimum of six hours of freezing before it’s ready to serve.
- 400g Strawberries
- 200g Condensed milk (Half of a 397g can)
- 250g Mascarpone
- Pull the green hulls out of the strawberries (if they are hard, cut into halves or quarters) and place in a flat bottom dish. Use a potato masher to squash the strawberries down as much as possible.
- Place the mashed strawberries into a bowl along with the mascarpone and combine the two together by mashing. Add the condensed milk and stir everything together (don’t worry if the mixture is lumpy or streaky!)
- Put the mixture into a plastic tub and leave in the freezer for a minimum of 6 hours (overnight preferred). To serve, simply scoop the ice cream out into bowls or cones.