Recipe
for family meals :
 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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