The Children's Food Festival 2009 was great fun with over 14,000 families visiting over the weekend. Little Cooks ran a couple of very successful workshops - on Saturday afternoon in the Kids' Kitchen marquee, organised by cookery writer and broadcaster Amanda Grant; and on Sunday we ran a couple of workshops in the under 5's area.
Children participating in our workshops over the weekend made deliciously fruity individual summer fruit puddings. The recipe is below. Why don't you try it out?
‘Summer Fruit Pud’ - A deliciously fruity seasonal pudding that’s lots of fun to make and absolutely scrumptious!
Ingredients
250g summer fruits (blackberries, raspberries, redcurrants, blackcurrants, strawberries)
2 tbsp blackcurrant cordial
2 tbsp caster sugar
2tbsp water
4 slices white bread
Equipment
We use a 370ml pudding basin, lightly buttered but if you can't find one use a 300ml pudding basin instead.
Method
Place fruit (except for strawberries) in a saucepan with the cordial, caster sugar and the water and cook gently for about 5mins until the sugar has dissolved but the fruit remains unspoilt .
Remove the crusts from the slices of bread. Cut a circle of bread to fit the base of the pudding basin and another for the top. Cut the remaining 2 slices of bread in half and then into thirds.
Drain the juices from the fruit into a separate bowl and dip each piece of bread liberally into the juices as you assemble.
To assemble; push the circle for the base into the bottom of the pudding basin, then place each piece around the edge, overlapping slightly, without leaving any gaps.
Now spoon in the softened fruit, adding the strawberries here and there and finally add the last circle of bread to cover the pudding. Pour any remaining juice over the top and cover with cling film.
Place a plate over the pudding and a can to weigh it down. Refrigerate for at least 2hrs or overnight.
To serve; place a serving plate upside-down on top of the pudding basin and flip over. Serve with yoghurt, cream or ice-cream.
