Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


It has been ages since we published a post here, but we have been sticking to really simple recipes since covid. And days are so busy with work...

Still, we did this for a weekend meal by the seasid and it came out really well (despite we used mostly frozen fruit) so we thought we would post it. Summer pudding is one of my favourite desserts. When we lived in London I used to buy individual summer puddings - one of the many many things I miss from London while living in the USA. 

You need: 

- 1 kg of frozen berries 

- ideally this is done with red currants, but since we could not find them here we added 200g of cape gooseberries (cut in half) for acidity.

 - 175 g sugar

- 2 tbsp of water

- a small loaf of stale white bread (without the crust)

Put the sugar and water in a pan and cook over medium heat for a couple of minutes until the mixture becomes transparent. Add the fruit and cook it all for another couple of minutes until the fruit is soft. Remove some of the juice with a ladle and set it aside. Let it all cool down. 

Line a pudding bowl with cling film and then with the bread (using a combination of squares and triangles).  Tip the fruit in it. Cover it with more bread (cut a circle with four squares of bread of the same dimensions as the top of the bowl). Cover the pudding with the cling film. Put a small plate on top of it and a couple of heavy cans on top of the plate - leave it in the fridge overnight. 

When you are going to serve it, put a deep plate on top of the pudding and turn it upside down (get rid of the cling film). Pour a bit of the left-over juice on top and serve it with cream.