Raspberry summer pudding
It's a flavour that is best captured in simple preparations such as a classic summer pudding. It can be made with just one fruit, though it is usually made with a mixture of berries - and the raspberry component is essential.
Ingredients
300ml of rose
150g of sugar
200g of fresh
1 panettone
cream and fresh raspberries to serve
Method
Put 300ml of rose in a saucepan with 150g of sugar and bring to the boil. Simmer until it is reduced by half. Pour into a bowl with 200g of fresh raspberries and let cool a little before straining.
Meanwhile, line a 15cm-diameter pudding bowl with panettone (crusts removed and 2cm thick slices). Press it down well and line to just below the lip. Fill the bowl with the strained raspberries and spoon half the syrup evenly into the pudding. Cut a piece of panettone for the base, cover with plastic and put a weight on top. Refrigerate overnight.
To serve
Unmould, place on a plate and spoon the rest of the syrup on top. Serve with cream and fresh raspberries.
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