Italian summer pudding
Whenever summer is upon us, it’s time to make the most of the juicy fruits of the season – strawberries, raspberries, blueberries, blackberries. These berries are all bursting with skin-boosting vitamin C and healthy antioxidants, notably the polyphenols and anthocyanins found in their purpley outer-skins.
This Italian summer pudding recipe is super-indulgent, totally delicious and the perfect way to impress at an alfresco summer party or picnic. Full of the flavours of the season – it’s a real all-age favourite. Enjoy!
For the sauce
- 100g strawberries
- 100g raspberries
- 50ml grappa
For the pudding
- 750g strawberries, hulled and quatered
- 250g raspberries
- 2 tbsps Amaretto
- 100g icing sugar
- Approx. 6 large slices of white bread, crusts removed
- 100ml double cream
- 200g mascarpone
- Few drops vanilla essence
- 100g crushed Amaretti biscuits
- Extra berries to decorate
- Begin by making the sauce. Simply blend the sauce ingredients together until smooth, push through a sieve with a spatula, then pour into a bowl.
- To make the pudding, mix the strawberries and raspberries with the Amaretto and 50g of the icing sugar. Leave to macerate for at least 30 minutes.
- Next line a pudding bowl with cling film. Dip the bread in the sauce and use it to line the bowl, saving some for the lid.
- Whisk together the cream with the mascarpone, vanilla and remaining 50g icing sugar until stiff. Fold through the crushed amaretti biscuits.
- Drain the macerated berries, reserving their juices. Layer the berries and the mascarpone mix in alternate layers in the bread-lined bowl. Start and finish with a layer of berries. Cover with the soaked bread lid and drizzle over the reserved macerating juices and any remaining sauce.
- Cover with cling film, then place a plate or saucer on the pudding with a weight on top. Leave overnight in the fridge weighted down on a tray in case of berry juice spillage.
- To serve, remove the clingfilm and turn out onto a serving dish and garnish with extra berries.