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St George's Day Pudding

By: | 02-Jan-2020

St George's Day Pudding

You may not know much about St George’s day; Saint George isn’t just the patron saint of England, he’s the patron saint of Bulgaria, Palestine, Ethiopia, Greece and Lithuania. Since George was a man with a vibrant heritage, we have put a twist on a classic English pudding. Try this deliciously fruity pudding with friends and family (hopefully) in the glorious English weather.
 

 

 
 
Ingredients
  • 300g raspberries, plus a few extra to serve
  • 225g blackberries, plus a few extra to serve
  • 100g redcurrants, plus a few extra to serve
  • 400g strawberries, prepared and quartered
  • 3 large spoonfuls of UMF 5+ Manuka honey, plus a bit extra to serve (leave at room temp)
  • 400g brioche loaf or gluten free version
  • Cream to serve if you’re being indulgent, or natural yoghurt if not!
 
Method
 
Wash the fruit and place it all (except the strawberries) in a large pan with the honey and 3 tbsp water. Gently heat for 5 mins until the juice from the fruit starts to seep out and the honey softens. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more honey to sweeten if necessary.
 
Line a medium sized pudding basin with a double layer of cling film, leaving extra overlapping around the top. Cut the crusts from the brioche and slice into 1cm-thick slices along the length of the loaf. 
 
Fit and trim the slices to the correct length to line the sides of the bowl so that it will fit with no gaps. Dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, fill these up with any remaining brioche, ensuring you save some for the base/lid.
 
Tip the softened fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the surplus cling film over the top.
 
Using a small plate, place on top of the pudding and the cling film and weigh down with anything handy, a few tins of soup sitting on the plate should be fine. Leave the pudding weighed down in the fridge for at least a couple of hours, or even overnight if possible.
 
To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with extra berries, cream or yoghurt and a drizzle of honey. 
 
Easy as pie - or in this case, pudding!