Cranberry & Fruit Layer (Marguerite Patten)
Submitted by trk
A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
12 hrsThis is a proper British summer pudding with a cranberry twist, courtesy of the legendary Marguerite Patten, the cookbook author who taught a generation of Brits how to cook.
Slices of day-old white bread line a pudding basin, then get layered with stewed fruit and cranberry sauce until every bit of bread soaks up those gorgeous ruby-red juices.
Weighted down and left to chill for at least 12 hours, the pudding firms up into a sliceable dome that’s fruity, jammy, and utterly satisfying.
Turn it out onto a plate, spoon over the reserved juices, and serve with cold cream, custard, or a scoop of vanilla ice cream.
Kitchen Tips
- Use day-old bread, not fresh; it holds its shape better and absorbs the fruit juices without turning to mush
- Any combination of seasonal soft fruits works here: blackberries, raspberries, redcurrants, or stewed plums
- Chill for the full 12 hours. Patience is the only real technique in this recipe, and it rewards you handsomely
Ingredients
Directions
Cut the crusts off the bread.
Prepare and cook the fruit with the water and sugar to taste.
Add the cranberry sauce just before the end of the cooking period, blend well.
Strain the fruit, reserve 5 fl oz/150 ml ofthe juice.
Place a layer of fruit at the bottom of the basin, add a layer ofbread, then more fiuit with a little juice.
Fill the basin like this, ending with the bread.
Place a small saucer and heavy weight over the top of the pudding and stand for at least 12 hours.
Turn out and serve with any fruit juice left and cream or ice-creaxn or custard.
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