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Recipe for family meals :

Nettle Summer Pudding

This recipe for Nettle Summer Pudding has been reproduced courtesy of Real Food Direct.

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. It’s the sting we need, as it’s the sting which contains all the stuff which is good for you!

Ingredients 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 Nettle Cordial

How to make Nettle Summer Pudding

  • You will need a 1.1 litre / 2 pint bowl
  • Remove the crusts from the bread and cut into slices. Line base and sides of the bowl.
  • Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved.
  • Simmer gently for 5 - 6 minutes. Remove from the heat and allow to cool.
  • Stir 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.
  • Place a saucer or plate on the top with a weight. Refrigerate overnight.
  • Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve.

Serves 6 - 8

Real Food Direct
www.realfooddirect.co.uk/blog

Published with permission of Real Food Direct

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