BBC Food


Hot summer pudding

Lesley Waters
by Lesley Waters
from Saturday Kitchen
Vegetarian Quick Recipe
muffin
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time less than 10 mins  
Ingredients

2 large deluxe teacakes (ready-made)
30g/1oz unsalted butter
2/3 tbsp/½fl oz honey
juice and grated rind of 2 large oranges
2 large ripe nectarines or peaches, stoned and sliced
200g/7oz raspberries
110g/4oz strawberries
200g/7oz blueberries
200g/7oz blackcurrants
2/3 tbsp fruit syrup liqueur (such as cassis)
To serve
clotted or thick Dorset cream

Method

1. Heat a grill or griddle pan.
2. Cut each teacake in half and grill or griddle on both sides for approximately one minute or until lightly toasted.
3. Melt the butter in a frying pan. Add the honey, orange juice and rind and cook for approximately 30 seconds, stirring frequently, to form a syrup. Briefly dip the toasted teacakes into the syrup, then set to one side.
4. Add the nectarines to the syrup. Cover and cook for 4-5 minutes until tender.
5. Remove the lid, add the berries and cassis and cook for a further 20-30 seconds, uncovered.
6. Place a warm teacake half, cut-side up, on each of four serving plates. Spoon over the hot fruit jam and finish with a spoonful of crème fraîche or clotted cream.