Summer Fruit Pudding Recipe from Silver Rill Berry Farm
The Berry Farm with Great Taste!
A featured recipe in the June 2021 Victoria & Circle Tour Art Calendar:
You will need:
- 1 1/2 - 2 lbs of soft fruit. You can use red/green gooseberries, red/black/white currants, apples, rhubarb, strawberries, raspberries or a mixture as desired.
- 12 individual sponge cakes
- custard or fruit juice
- teaspoon arrowroot powder to every 11/4 c juice
- shredded almonds (optional)
Cook 1 1/2 - 2 lbs of soft fruit in the least amount of water, with 3 - 5 oz of sugar, depending on the sweetness of the fruit.
You can use red/green gooseberries, red/black/white currants, apples, rhubarb, strawberries, raspberries or a mixture as desired.
Cook just until pulped, and sweeten to taste.
Cut about 12 individual sponge cakes (or bread) into 1” wide fingers and line the sides of a deep 9” pudding basin or soufflé mold.
Cut into triangles to line the base.
Pour fruit into the lined mold. Cover the top with slices of sponge cake, press down with a small weighted saucer, and leave the pudding to become cold.
Turn pudding out onto a dish.
Coat with either custard or fruit juice thickened to coating consistency with one level teaspoon arrowroot powder to 11/4 c juice.
Decorate with choice pieces of fruit or shredded almonds.
- Pamela Fox, Silver Rill Berry Farm
1490 Hovey Road, 250-652-5227, www.silverrillberry.com.
Camping in Africa brought home to Lyn & Don Bull how much they enjoyed daily activities that are outside, getting away from technology, and simple living. Add to that a love of growing things, and the creativity demanded by wine-making, and Silverside was a perfect fit.
This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.