Friday, August 16, 2019

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

AUGUST is a great month to make a summer pudding. Ripe summer berries are perfect for this as you need lots of them and the berries should be sweet and deliciously ripe. This recipe does require that you make it at least 6 hours in advance, but I prefer to make it the day before so that it sets completely and doesn’t give me any surprises when I serve, as if it is not set properly then the pudding will fall apart when you lift off your dish. Also do not be afraid to use a heavy weight to press the pudding down. I like to use a 2 litre carton of milk and a tight fitting plate as a lid. This always gives me a perfectly pressed and formed summer pudding.


Summer Pudding

serves 6-8

1 punnet strawberries
1 punnet raspberries
1 punnet blueberries
350g caster sugar
3 tablespoons water
1 large brioche loaf

Put the berries, sugar and water in a pan and cook over a low heat for 10 minutes. Then remove and cool slightly.
Remove the crust from the brioche and cut into 1″ thick slices. Then cut in half into triangles.
In a 7″ large round Pyrex dish, put 1 ladle of the cooked berries in the bottom. Then sit the brioche on top of the berries, covering them completely.
Repeat this process until you build up a complete cake using all the brioche and cooked berries.
When full, place a plate on top, almost like a lid, and press down the pudding. Then put a carton of milk or a large tin on top of the plate to weigh down the pudding.
Place in the fridge for about 6 hours or overnight, so that the bread soaks up all the berry syrup.
When serving, run a knife around the bowl to loosen the pudding and turn out on to a large serving plate. Serve with fresh cream or vanilla ice cream.


Raspberry Ice Tea


4 lemon tea bags

1 litre cranberry juice

50g fresh raspberries

1 tbsp. sugar

1 lime, juice and rind


Make the tea by adding 100ml boiling water to a measuring jug with the lemon flavoured tea bags and sugar. Stir and allow to infuse and cool. Remove the tea bags and cool completely. Then place into the fridge to chill.

When ready to serve, place the raspberries into a large jug with plenty of ice. Add the chilled tea and the lime juice. Top up with the cranberry juice and stir well, slightly bruising the raspberries as you do. Sprinkle with the lime zest and serve.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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