Is your home packed full of gorgeous Garden Trading buys or clever storage solutions? We would love to see! Email us your pictures to email@example.com and we will post them on our Facebook page, Tweet them, and pin them to our Pinterest boards.
The Perfect Summer Pudding
06 August 2014
This tangy dessert is light, summery and showcases the best of lovely seasonal English soft fruits – a delightfully sweet end to an evening of al fresco dining. A perfect pudding for putting our Bakewell ceramic range through its paces.Lemon and summer fruits fool (Makes 6 dessert pots)
175g caster sugar
2 unwaxed lemons and 1 lime
2 eggs, plus 1 egg yolk
- Cut the butter into small cubes and add sugar into a large mixing bowl.
- Grate the lemons and lime, reserving this to one side whilst you extract the juice from these our ceramic juicer is perfect for this. Pour the juice and add the zest to the saucepan.
Crack the whole eggs and separate out an extra yolk and add these to the saucepan too, placing the pan onto the stove on a low heat.
- Heat the mixture very gently, stirring with a wooden spoon until the liquid in the pan is runny and yellow.
- The mixture will now begin to thicken – continue to keep the pan on a low heat and stir gently. The curd is ready when the liquid coats the back of the spoon and comes away when a finger is drawn across the spoon.
- Take the curd off the heat and strain through a fine sieve. Keep in a sterilised jam jar – it should keep for a week in the fridge.
300ml double cream
125ml thick greek yoghurt
2tbsp icing sugar
¼ tsp of rose water
3 tbsp lemon curd
- In a small saucepan, heat the raspberries, blackcurrants and icing sugar. Cook down for 1 minute until the berries and currants begin to soften.
- Add the rose water and leave on the heat for another 2-3 minutes. Remove from the heat and cool to room temperature.
- Whip the double cream in a large mixing bowl, making sure that it is whipped until it begins to thicken and is firm on a balloon whisk.
- Measure out the yoghurt and fold into the cream – do not whisk at this point.
- Add the lemon curd, folding it through the fool until the cream and yoghurt mix has a rippled lemony effect.
- Begin to layer your serving glass with fool then summer fruits, then a little more fool.
- Top with a drizzle of lemon curd, a teaspoon of the fruit compote and a sprig of mint from the garden.