Summer Pudding Terrine
This loaf-shaped version of a summer pudding is easier to make than the traditional shape made in a pudding basin and is also neater to slice and serve. You can freeze it for later.
Ingredients
• 800g of mix berries, can be frozen berries.
• 1 litre of sugar syrup made with 600g caster sugar and ½ litre of water
• 1 white tin loaf bread, Fine or medium sliced.
• Gelatine, either powder or gold leaf.
You will need a large loaf tin to make the dish.
Method
1. Oil and line the loaf tin (using a pastry brush) with a layer of clingfilm, push into the corner to fit well.
2. Place in a saucepan the sugar, water and bring to the boil.
3. Place berries in and bring back to a brief boil, then remove from heat, don’t overcook.
4. Drain the fruit without squashing them, keep the syrup.
5. Measure the volume of syrup then add the gelatine, 8 leaf of gelatine per 600ml of liquid or 5tsp of gelatine powder per 600ml of liquid. Mix well without reheating, very important.
6. Put the fruit back into the liquid to be mix with the gelatine mix, then drain again and reserve aside.
7. Using a sharp knife, cut the crusts off, of the loaf of bread, then deep the slices that are to line the tin generously in the fruit juice from the berry mixture.
8. Place one slice of bread in the base of the tin, juice-brushed side down, trimming it to fit. Place a slice of bread either side of the inside of the tin and cut slices to fit both ends of the tin, putting the juice-brushed side against the tin.
9. Spoon a little of the berry juice into the base, making sure that all the bread is well soaked in juice, then add the fruit gradually, making sure the bread soaks up all the juices and becomes red. When the tin is full of fruit, top with more liquid and bread to seal it, making sure there are no gaps. Spoon over a couple of tablespoonfuls of juice from the remaining berries, to make the whole top turn red.
10. Cover the top with clingfilm. Place the loaf in the fridge overnight.
11. To turn out, peel back the clingfilm, then turn the loaf upside-down on to a plate and remove all the clingfilm.
12. Serve cut into slices, garnish with fresh berries and serve with pouring cream.
13. This should be made a day in advance but will also keep for few days in the fridge.