Pea soup and summer pudding

My gardening is still a little restricted by my damaged arm but I’m enjoying doing some light harvesting and cooking. Today’s haul included pea soup:

 

WP_20180721_15_39_38_Pro.jpgMade mostly from mange tout peas with some added whole peas from the heritage salmon pink pods – all very beautiful in flower but equally good to eat

We also had some broad bean guacamole

guacamole.jpgRecipe here

Later we had summer pudding. This is a dish which looks unlikely, but was described by a young visitor as ‘the best thing I’ve ever tasted’. It didn’t last long:

WP_20180721_20_51_35_Pro.jpg

Summer pudding recipe

  • Mixed soft fruit – strawberries, raspberries, blackcurrants, redcurrants (about 500g)
  • A stick of rhubarb, cut into chunks
  • about 100ml orange juice
  • tblsp lemon juice
  • 50g sugar
  • 3-4 slices of sliced bread*

All quantities are very approximate – nothing matters too much so long as it fits in your pudding basin and you can adjust the sugar according to taste and health obsessions

  1. Heat the orange and lemon juice in a pan and dissolve the sugar
  2. Stew the rhubarb in the juice for about five minutes until the mixture is quite thick
  3. Add the soft fruit and cook for about one minute – don’t overdo it
  4. Line a pudding basin with 2-3 slices of bread
  5. Pour the fruit and juice into the basin
  6. Put the last slice of bread on top to make a lid
  7. Put a small plate on top of the pudding and add something heavy to weigh it down (I use a cast iron pestle and mortar but whatever you have around would do)
  8. Leave to cool and then put in the fridge overnight
  9. Turn out onto a large plate and decorate with some extra fruit

*The recipes usually say to use white bread and cut the crusts off. I don’t bother. Wholemeal or granary bread with crusts seems to work perfectly well. We don’t always have sliced bread in the house but because of my wonky arm, we have been buying the sliced stuff  so I can make my own breakfast without asking some one to cut the bread for me. Unsliced bread would work too but you would have to cut it fairly thin.

12 thoughts on “Pea soup and summer pudding

  1. ooh, interesting that yoru recipe includes rhubarb! I have never seen that before. And I really love to hear that brown and granary bread works just as well. I agree with your young visitor – when I first tasted Summer Pudding I couldn’t believe that something that tasted so good was just bread and fruit!

      1. Peas generally do surprisingly well for me outside here (mind you I’m always surpirsed when anything crops!). I tend to grow them in the polytunnel though because I can’t be bothered with climbing sticks.

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