Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 20 June 2008

Summer Puddings

My latest Hannah's Kitchen article in Country House is a rose water summer pudding. Looking at the photo (taken by my wonderful friend Jess), makes me want to grab a spoon and dig in!

Rosewater Summer Pudding with Strawberry Cointreau cream

Serves 6, preparation time 20 minutes, plus chilling overnight

For the pudding
8 slices of white bread, crusts removed
900g/2lbs fresh cherries (pitted), strawberries and summer berries
100g/4oz caster sugar
3 tbsp rosewater
For the cream

500ml double cream
200g/8oz strawberries
1 tbsp icing sugar
1 tbsp Cointreau

Simmer the fruit for the pudding with the caster sugar and rosewater for 10 minutes until the fruit is soft and the sugar has dissolved. Cut 7 of the slices of bread in half and one into a circle to line the bottom of the bowl. Soak each slice for a few seconds in the poaching liquid of the fruit. This will ensure that your pudding is a perfect pink colour all over when you turn it out. Place a circle of bread in the bottom of a 6inch/16cm pudding bowl and then line with slices of bread, ensuring that each slice overlaps. Half fill the lined pudding bowl with fruit, cover with a slice of bread and then fill with the remaining fruit. Cover the top of the bowl with additional slices of bread, ensuring there are no gaps and all the fruit is covered. Wrap the pudding bowl in cling film and place a saucer on top, weigh down and leave to chill overnight in the fridge. You should have some fruit left to decorate your pudding with when you serve it. For the cream, crush the strawberries for the cream with the icing sugar and Cointreau with a fork. Whip the double cream to stiff peak and stir through the strawberry puree. Gently invert your pudding on to a serving plate and serve straight away with the cream.


Fiona Beckett said...

What a really great idea, Hannah. Just that extra imaginative touch that makes a recipe special.

From a fellow Madeleine Peyroux fan ;-)

Marie said...

You just got to love summer pudding! I know, I do and I shall certainly give your version a try!

Helen said...

Such a classic. There is nothing better after a summer meal in the garden than diving into a summer pudding with a big fat blob of cream. I love the rosewater and cointreau flavourings.

Kate said...

Mouthwatering!! Must try this variation next time I make one.

And thanks for giving your post a title, as it shows up properly in my list of blog feeds (otherwise I don't know when to zip over and read your latest post!) :o)