This is my Mum’s recipe. It is the perfect summer pudding, and couldn’t be easier to assemble! It needs to be made ahead of time so can be prepped in the morning for a lunch or supper with friends.
INGREDIENTS
- 3 Nectarines
- 3 Peaches
- 1 Punnet of Strawberries
- 1 Punnet of Raspberries
- Grapes
- Blueberries (a handful)
- 300g Double Cream
- 500g Greek Yoghurt
- Dark Brown Sugar
- Muscovado Sugar (optional)
Find a deep-ish serving bowl - this one is perfect. This is the bowl you’re serving the pudding in as well as making it in, so choose well! Chop your fruit and fill the bowl until it reaches about half-way up the side - you can use up sad fruit that’s a little overripe , put in more nectarines or skip the grapes as you wish, you just want a good ratio of fruit to cream i.e. more fruit than cream. Chop the fruit however you like - just make sure it’s all bite sized pieces as you’ll eat this with a spoon.
Mix all the fruit together so it’s evenly distributed in the serving bowl.
Whip the double cream and then carefully fold in the Greek yoghurt, and spoon the mixture on top of the fruit layer.
Sprinkle dark brown sugar over the top - it’s best to use fingers for this so it’s even. Finish with a smattering of Muscovado sugar if you have it, not essential but adds a treacley tang.
Put in the fridge uncovered for a few hours minimum so the sugar has time to sink into the cream.
Pop on the table when you’re ready to eat, and dig in with a big spoon. These bowls are ideal for serving it up. Or these ones.
Enjoy!
