Summer Pudding

On a beautiful sunny day what could be better than a Summer Pudding? Packed with so much flavour yet light enough to enjoy.

What is Summer Pudding?

Summer Pudding is a light dessert to share, strawberry or berry compote surrounded with lightly whipped mousse incased in a genoese sponge and covered with swiss meringue buttercream to finish. I’ve brought all the flavour using our Sugar and Crumbs Natural Flavoured Icing Sugar and Whipping it Up Multimix.

In addition, you can also try making this recipe using any of our amazing range of Natural Flavoured Icing Sugars.

If you would like to check our full range of Natural Flavoured Icing Sugars click here.

Ingredients

• 250g Strawberries or any berries of your liking
• 50g Caster Sugar
• 150g Sugar and Crumbs Whipping it Up (flavour of your choice)
• 75ml Warm Water (Room Temperature)
• 300ml Double Cream
• 250g Genoese Sponge Mix
• 25ml Vegetable Oil
• 143ml Water
• 150g Sugar and Crumbs Whipping it up (flavour of your choice)
• 150g Room Temperature Butter
• 67.5ml of Room Temperature Water
• Extra Berries to decorate

Instructions

Sponge

Preheat the oven to 160c 140c Fan Gas Mark 3. Place the sponge mix, 100ml of the water and 25ml of the vegetable oil in a clean mixing bowl and mix on a slow speed for 1 minute.

Scrape down the sides and then beat for 4 minutes on medium speed, add the remains 43ml of water, scrape down the sides and mix again on a slow speed for 2 minutes.

Using a square brownie tin, grease and line and then pour in the cake mix and spread out evenly. Bake in the oven for 25-30 mins until golden and baked through.

Leave to cool in the tin for 5 mins then place on a cooling rack to cool fully. Remove the top layer so its more pliable later. Set aside.

Compote

Chop the berries into small pieces and add to a pan with the 50g Caster Sugar, on a medium heat cook until bubbling then turn down to a simmer. Simmer for 10 minutes. Use a wooden spoon to lightly mush the berries. Once simmered take off the heat and place in a bowl to cool down completely.

Mousse

Take a clean mixing bowl free from oil and add the 150g Whipping it Up along with the 75ml of water. Attach a whisk and whisk on medium for approximately 6 mins.

In a separate bowl whisk the double cream until stiff peaks.

Next add the cream to the whipping it up bowl and fold in gently, Place in the fridge to chill.

Assemble

Take a pyrex bowl and place the sponge inside, trim the overlap around the rim.

Now take the mousse (you may need to whip it up a little after being in the fridge). Place in a piping bag and then pipe half into the bowl, create a well with a spoon then pour in the compote, cover with more mousse. Fill to the top then scrape across the top so its even. Place in the fridge and leave for 1 hour to firm.

Next make the Swiss Meringue Buttercream. Place the butter in a clean mixing bowl with a beater fitted, beat until creamy. Then add the whipping it up, chop in the beat until mixed in. Add the water and continue to beat until you have a smooth consistency.

Remove the pyrex bowl from the fridge, using a palette knife loosen the pudding from the bowl and tip onto a serving plate so it’s now a dome shape.

Place the Swiss Meringue Buttercream in a piping bag and pipe all around the pudding, start at the bottom and work your way up, use a scraper to smooth all the way around.

Now if you wish pipe blobs all over and use a palette knife to flatten one side, decorate with berries and a sprinkle of icing sugar.

Eat within 3 days for best taste.

Keep in the fridge.