They say that this pudding British with summer fruit as the main ingredient appears at the turn of the century, from the 19th to the 20th, with the curious name of pudding hydropathic -whatever that is- because it was offered to the ladies in the spas in substitution of the puddings more popular (and much more caloric, since they contained beef tallow, among other things).
As seen in the photo, the pudding It has walls, bottom and top made of bread soaked in the juices of the fruit, which give it that furiously fuchsia colour. The filling is nothing more than sweetened and softened fruit, which spills when opening the pudding all the juices that the bread hasn’t absorbed, but in my version I put some gelatin in it so that the filling has a slightly firmer consistency, at the risk of the British taking my word off. What do I know, it makes me a little sad to see the sinking pudding as soon as you open it up into a shapeless mass on top of the platter, I find it inelegant. However, if you prefer the most genuine and scattered version, do without the gelatin; and if you want to curl the candy’s curl, serve the pudding with crème anglaise or even vanilla ice cream.
Difficulty
Scarce, to get one of those flan molds with a lid that your grandmother used.
Ingredients
for 4 people
- Brioche bread or firm loaf
- 650-700 g of mixed red fruits, strawberries, raspberries, currants, blueberries, etc.
- 140g sugar
- 1 tsp vanilla extract
- 2 tbsp cold water
- 1 tbsp of gelatin powder (about four sheets of gelatin, although not all gelatin is the same)
Preparation
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Wash and drain the fruit well in a colander. Put it in a saucepan, add the sugar and heat over low heat.
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Cook very gently, until the fruit is soft and a lot of liquid has exuded, about five minutes.
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While the fruit has just cooked, hydrate the gelatin in the cold water.
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Remove the saucepan from the heat and pass the contents through a strainer, collecting the hot liquid in a bowl. Add the hydrated gelatin (drained from the water if using leaves), stir to dissolve in the hot liquid, and add the vanilla extract.
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Line a one liter capacity pudding mold with a lid with kitchen film.
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Cut a slice of the bread, with or without the crust, and cut out a round piece that fits in the bottom of the pan; use the mold itself to mark the circle on the bread. Pass the bread through the fruit liquid to soak it and settle it on the bottom.
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To cover the walls of the mold, cut trapezoidal slices that cover the side without leaving gaps, reaching just to the edge of the mold, soaking each portion in the liquid before placing it.
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If there is any gap between the portions, fill with small pieces of bread.
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Transfer the fruit from the strainer to the mold and fill with the remaining liquid, leaving a small portion to wet the top of the pudding.
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Cut more portions of bread to cover the fruit, cutting out the pieces that are needed to cover it all, and bathe with the reserved liquid.
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Return the pieces of kitchen plastic that had been left hanging over the content and cover.
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Let cool completely to room temperature and then rest in the fridge overnight for the gelatin to set.
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The next day, remove the lid and the plastic that covers the bottom of the pudding, invert the mold on a large plate, remove the mold and film and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
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