For me there is nothing that feels more like Christmas in summer than an amazingly bright pink summer pudding.
I’ve never been a huge fan of the traditional Christmas pudding except for the pennies my grandma always put in her puddings. I think for me and most of my cousins we only ever ate the Christmas pudding for the pennies, and of course the mountain of icecream, cream, custard and brandy butter that we scraped off the top of the pudding after we’d massacred the pudding looking for our pennies.
These days, now that I’ve become more and more involved in the creation of the Christmas feast I’ve started establishing some of my own traditions which includes swapping the Christmas pudding for the gloriously bright, juicy and deliciously fresh summer pudding…accompanied of course by its good friend whipped cream!
This Christmas was hosted at my family home on our beautiful farm in the lovely little town of Walcha. We had a table of 18 and it was a beautiful warm summer day that involved loads of delicious food that my mum and I put together for the hoards of hungry mouths. To finish off the feasting (well when I say finish I mean at the end of the first of many staggered feasts that seemed to go on for days!), I served up this delicious summer pudding which besides looking almost too amazing to dissect, is so rich in berry goodness (including luscious wild blackberries which had been picked and frozen from our farm in February) but so perfectly light for a hot summer day as we watched the summer’s night storm begin to roll in across the hills. Perfect.
