Ravneet Gill’s Italian Summer Pudding Recipe | Food

Fthe fantastic Max, my colleague, once asked me if I had ever eaten an Italian summer pudding. He was vague about it but swore it was one of the best desserts he had ever had, and had some kind of cream in it with the fruit. After some research, I’ve concluded that the result is a more subtle version of a British summer pudding, with contrasting textures inside, and with sharp, slightly sweet berries, soft, dipped brioche and creamy mascarpone to cut it all.

italian summer pudding

I used a 16cm x 16cm x 9cm pudding basin.

Preparation 10 minutes
To cook 1h20
Coldness Overnight
Serves 6

80g of raspberries
220g blueberries
150g blackberries
80g caster sugar
1 tablespoon vanilla bean paste
125g strawberries
150g mascarpone
1 sip of marsala
A squeeze of lemon
if needed
10 slices
stale bun

Place the raspberries, blueberries and blackberries in a medium to large saucepan, add the sugar and vanilla, then reduce the heat to low and cook, stirring occasionally, for 20 minutes, until the fruit is have broken down. Remove from the heat and allow to cool and sit for an hour, so that the juice is extracted from the fruit.

Meanwhile, prepare a pudding mold by covering it with cling film, leaving a little overhang, which will help you seal it later.

Hull the strawberries, then cut them in half lengthwise. Strain the cooked berries and keep the juice in a deep plate. Add the halved strawberries to the cooled berries and stir to combine.

In a large bowl, beat the mascarpone until fluffy, then stir in the berries and marsala. Now taste it: if it’s too sour, add a teaspoon of sugar (or to taste); if it’s too sweet, add a squeeze of lemon.

Dip the brioche slices one at a time into the reserved fruit juice – it will only take a few seconds for it to soak up the liquid, so work quickly – then press down all the way around the depositing a circular piece of brioche on it. the bottom and press down all the slices of brioche well to fix them in the bowl; gradually check that there are no holes in the “wall” of the brioche, and if necessary fill them with small pieces of soaked brioche.

Pour the fruit and mascarpone mixture into the basin, and push down to compact it until you have a space of 2½ cm between the fruit and the top of the basin. Take a piece of bun big enough to cover the pudding – no need to dip it in juice first – and press it down (you don’t need to dip it in juice). Take the top of the bun wall, which will now be higher than the bun lid, and fold over and press down to completely seal the pudding.

Pull the overhang of the cling film over the pudding so that it is completely covered, place a small weighted plate of a heavy can on top and refrigerate overnight.

To serve, remove the box and plate, invert the pudding and cling film onto a platter, then peel back the film to reveal the wonderful pudding underneath. Serve cold, perhaps with excess fruit juice poured on top.

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