Its June already
Summer is Here....
Not in Scotland yet?
I saw this and being Scottish, it made me laugh, it's so true
There are two seasons in Scotland, June and Winter - Billy Connolly
|Source - Scottishactors.blogspot.com|
You know, I don't want to go on and on about how hot it is already in Texas, because it is. You know what they say, everything is bigger in Texas, even the heat, yes BIG Heat. Big humid, sweaty, hair destroying, make up melting Heat. Honestly its not much fun.
I crave cooler weather already. Wait, it has happened...
I have turned into that annoying pain in the butt of a person that Scottish people roll their eyes at, because it is unfathomable to us Scots that anyone would crave cool weather, crazier still that they would crave Scottish weather. Well people do. Honestly Scotland, the rest of the southern hemisphere love your weather even if you don't, even the rain!
Just before I left Scotland to come to Texas nearly 10 years ago, a girl just started where I worked who had lived in South Africa for years before returning to the cooler climes of Scotland. She bugged the living daylights out of me by constantly going on about how she loved the cold. Yes the COLD. I used to think, Wheesht you crazy person you are bugging me... I was such a sun worshiper and a heat craver and used to think she said that just to annoy me. Now with nearly 10 years in Texas with crazy heat, I get where she was coming from
So summer is here, school is out, watermelon is flying off the shelves and water parks across the State are open
So its time for Summer recipes and this pudding has the best name ever
It's made with summer berries (preferably Scottish berries, but that ain't gonna happen here in Texas) and is perfect for this time of year
Makes one Pudding that needs to be refrigerated overnight
You Will Need
1lb/500g Fresh Berries (Strawberries, Raspberries, Cherries, Brambles etc)
About 6-8 Slices of White Bread (crusts removed)
1 fl oz/30ml Water
|Mixed Summer berries|
- Remove the crusts from the bread
- Wash and trim fruit, cutting strawberries in half (ensure Strawberries make up half or more of the fruit amount)
- Carefully line the base and sides of a 900ml/1.5 pint Bowl with the crust less bread
- Put water and sugar in a pan and bring to the boil until sugar dissolves and a somewhat thick syrup is made
- Add fruit into pan in order of speed of cooking, strawberries first then ending with raspberries, Stir and Cook for a few minutes then remove from heat
- Transfer fruit into a separate bowl with a slotted spoon to drain the syrup (Keep the Syrup)
- Put a small saucer on top with a weight on top to press saucer down (about 1lb weigh, I used a paper weight)
- Refrigerate overnight, also refrigerate the syrup in a separate container
- Loosen pudding gently with a blunt knife, carefully turn out onto a plate and pour rest of syrup on top
- Cut into wedges and serve cold with whipped cream
Warning, when you make this your whole house and yourself will have the aroma of sweet syrup, yum!
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