I am very fond of British puddings.
Butter a pudding bowl
Line it with slices of soft white bread, no crusts, so that there are no gaps
Gently heat berries of any kind with a little water. Sweeten as desired. Reserve some berries and juice
Fill the pudding bowl
Cover with slices of soft white bread so that there are no gaps
Weight with a plate or something
Leave in the refrigerator overnight
Slide a knife gently between pudding and bowl
Unmould the pudding gently by turning it upside down onto a plate
Eat cold with the reserved berries, juice and cream. Ice cream is good. Clotted cream is outstanding. Blackberry whiskey poured on at table is wonderful.
I use mulberries sometimes in this pudding.
We have mulberry trees not as old as Philadelphia but not so young either.
We forage for mulberries in June. They have not been commercialized.
Sometimes I use Blackberry Whiskey adapted from a British recipe to enrich Summer Pudding
Easy to make but a year’s wait to taste because it needs ageing for at least a year.
The wait radically and deliciously alters the taste of all three constituents. The blackberries remain whole.
Fill up a clean glass jar with blackberries up to the two-thirds mark
Pour in white sugar up to the half mark
Pour in whiskey (the cheapest) up to the rim
Close the jar tight. Shake for a few days until the sugar is dissolved.
Store in a dark, cool place for a year.
We drink the whiskey in winter carefully because you forget that it is straight whiskey made heady with sugar.
The Bacchantes are exulting in these photos.
In winter there are libations to Dionysos who is in his element as soon as the cold comes.