Make Ahead

Summer Berry Pudding

July 14, 2013
Photo by Cherry Bombe
Author Notes

Jo Malone London, the fragrance house with the amazing cult scents, launched a new collection called Sugar & Spice. The company commissioned British pastry chef Natalie Estella Seldon to create five desserts inspired by the fragrances. This is the dessert inspired by the Red Currant & Cream Cologne. It's a beautiful, simple dessert that takes advantage of all the lovely fruits in season right now. —Cherry Bombe

  • Serves 4
Ingredients
  • 1/2 cup hulled strawberries, plus 2 strawberries for decoration
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup redcurrants, plus 4 sprigs for decoration
  • 1/3 cup sugar
  • 6 slices stale white bread
  • two 1/4-inch diameter cookie cutters
  • two 3/4-inch diameter cookie cutters
  • 4 filled jam jars (to use as weights)
  • 3/4 cup whipped cream
In This Recipe
Directions
  1. Slice the strawberries in half and place in a large, wide-based pan with the remaining fruit, 2 tablespoons of water and the sugar. Simmer on low heat for a few minutes or until some juice has been released from the fruit. Make sure the pieces of fruit remain whole. Remove from the heat and set aside.
  2. Stamp out 4 circles from the bread using the 2¼-inch cookie cutter and 4 circles with the 2¾-inch cookie cutter. Place the four smaller circles at the base of each ramekin and spoon in an equal amount of fruit, followed by the remaining larger circles of bread. Carefully press down with your hands and spoon in enough of the berry juice to color the bread.
  3. Serve with some spoonfuls of the berry coulis and cream. Use the remaining fruit to decorate as you wish.

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Cherry Bombe is a beautifully designed biannual magazine that celebrates women and food—those who grow it, make it, serve it, style it, enjoy it and everything in between. It is about sustenance and style and things that nourish the mind, the eye and, of course, the stomach.