Hedgerow pudding

A glut of fruits, such as blackberries and elderberries, gathered on a late summer walk are perfect in this simple, rich dessert. Any can be used, but they are all carefully washed and de-stalked beforehand. Delicious served with a spoonful of clotted cream or a dollop of creme fraiche.

Serves 6
750g prepared hedgerow fruits, such as blackberries
150ml red wine
5 tbsp golden caster sugar
8 slices day-old sour dough bread
clotted cream to serve

Place the fruit and red wine in a saucepan with 4 tbsp of golden caster sugar. Cook gently for 15 mins until the fruit is soft. Taste, adding extra sugar if it is required.

Remove the crusts from the bread. Spoon a little juice from the fruit into a non-stick 900g loaf tin. Line the base of the tin with slices of bread. Using a draining spoon, add half the fruit. Continue layering the fruit and bread, finishing with a layer of bread. Pour the juice from the pan into the tin. Allow to cool, then chill in the refrigerator for a minimum of 8 hours and a maximum of 24 hours.

Carefully turn out the pudding onto a dish. Slice and serve with the clotted cream.

Other hedgerow fruit recipes in our July/August 2014 issue:

• Hedgerow shortcake
• Steamed chocolate pudding with hedgerow fruit syrup

For back issues click here, or to subscribe to LandScape click here.