Summer pudding with stem ginger, lime & coconut cream

Summer pudding with stem ginger, lime & coconut cream

By
From
V is for Vegan
Serves
6-8

This recipe doesn’t need any change to become vegan. It’s a British summer classic and easy to make. You’ll need a litre pudding basin for this (size 30 if you are using Mason Cash pudding bowls). Do make sure the bread is stale, as it will hold the pudding together better. Only unmould just before serving.

Ingredients

Quantity Ingredient
850g berries, cut in half if large, washed and de-stemmed as appropriate, (blackcurrants, raspberries, strawberries, blueberries)
200g caster sugar
2-3 nubs stem ginger in syrup, thinly sliced
1 tablespoon coconut oil or vegan spread
8-10 slices day-old thin, white, crustless bread

To garnish:

Quantity Ingredient
mint leaves
cornflowers or borage flowers

To serve:

Quantity Ingredient
Coconut whipped cream
1 lime, zest finely grated

Equipment:

Quantity Ingredient
1 1-litre pudding bowl, or mason cash pudding bowl in size 30

Method

  1. Put all the fruit, sugar and stem ginger in a large, heavy-bottomed saucepan and simmer over a low-medium heat for 5–10 minutes until all the sugar has dissolved. Then remove from the heat and set aside. Once cool, drain off some of the juice into a shallow dish.
  2. Grease a 1-litre pudding basin with the coconut oil or vegan spread. Dip the slices of bread into the juice and use to line the sides and base of the pudding basin. If you run out of juice, drain off some more from the fruit.
  3. Spoon the fruit into the bread-lined basin, then add more slices of bread to cover the top, so that all the fruit is encased. Then place a saucer (which fits inside the rim) over the bread and a can of food or weight on top of the saucer. Chill in the fridge for at least a couple of hours.
  4. To serve, dip the bowl briefly into hot water, then flip it over onto a serving plate and lift off the basin. Garnish with mint leaves and cornflowers or borage flowers. Serve with coconut whipped cream mixed with the lime zest.
Tags:
Vegan
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