for family meals :
recipe for Nettle Summer Pudding has been reproduced
courtesy of Real
Real Food Direct acts as a vital link in the chain
between specialist food producers and the customer.
Through just one web site (www.realfooddirect.co.uk),
the customer can access a wide range of high quality
delicatessen products and have them delivered to their
door. The goods are generally handmade by a wide range
of UK specialist producers from small artisan businesses.
By far the vast majority are entirely free of preservatives,
additives or artificial flavouring and some are certified
as organic by the Soil Association.
This is an inspired combination of fresh stinging nettles
and fresh blackcurrant leaves. We harvest our young
blackcurrant leaves throughout the growing season and
our nettles are hand picked from carefully monitored
sites. Its the sting we need, as its the
sting which contains all the stuff which is good for
for Nettle Summer Pudding
8 large slices thick white bread
55g / 2oz caster sugar
650g / 1lb 7oz summer fruits - raspberries redcurrants,
blackcurrants, cherries, blueberries
3 tablespoons Thorncroft
to make Nettle Summer Pudding
will need a 1.1 litre / 2 pint bowl
the crusts from the bread and cut into slices. Line
base and sides of the bowl.
the fruit and sugar into a saucepan and heat gently
until the sugar has dissolved.
gently for 5 - 6 minutes. Remove from the heat and
allow to cool.
in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons
of juice from the fruit, spoon the mixture into the
bowl and cover with the remaining bread slices.
a saucer or plate on the top with a weight. Refrigerate
run a knife around the edge of the pudding and turn
on to a plate. Brush with reserved juice and serve.
6 - 8
with permission of Real Food Direct