Sloe gin summer puddings

Nothing says summer like a sharp-and-sweet fruit pudding so these are something of a last hurrah for the Indian summer that graced our fair city last week, fading so quickly now as the days get shorter. Someone (not me) has switched on the heating in our house, and I have finally been forced to rootle out my leather gloves for that first icy hour on the way to work. 

I made these puds with the last of the blackberries from the back garden, now wilting on the branch and only good for the birds. They’re very forgiving, happy to have pretty much any mix of red berries thrown in according to taste, as long as there’s a good heft of raspberries and sharp blackcurrants.  A certain level of acidity is needed to stop the mixture from becoming cloying, and to act as a foil to the indulgent cream. Cook it while you can, and say goodbye to the summer.  

SLOE GIN SUMMER PUDDINGS
Makes 6
I know a large pudding is more traditional but I just couldn't resist these tiny versions, they're no extra bother to make and turn out nicely on a plate.

800g mixed berries and currants (I used 200g strawberries, 200g raspberries, 150g blackcurrants, 100g blackberries, 150g redcurrants)
8 slices of fresh white bread, no thicker than 8-10mm
3 tbsp sloe gin and 1 tbsp orange juice or water
40g sugar (3 tbsp)
1 tsp vegetable oil
a small jug of thick cream to serve
Six 8x5cm individual pudding tins

1) Strip the redcurrants and blackcurrants from their stems and place in a saucepan with the rest of the fruit, sugar and sloe gin. Pop on a lid and bring the fruit up to a gentle simmer. Allow to bubble for a few minutes, until the fruit has released its juice but still has some shape. Separate the fruit from the juice using a sieve, and set aside to cool.

2) Use the oil to rub inside each pudding mould - it helps the puddings release later. Cut the crusts from the bread and cut out a round to fit in the bottom of each tin. Soak each piece in the juice and press into the pudding tin. Next build up the sides by cutting strips of bread to line the tin, again soaking each one in juice before pressing into the tin. Once all the tins are completely lined, spoon in the fruit mixture, then seal each pudding with a juice-soaked round to close it.

3) Wrap each pudding in a thorough sheet of cling film, then weight each one down (a small tin can/jam jar will do) to help compress the filling. Chill for at least a few hours, or preferably overnight, before serving. If you find the puddings are reluctant to release from their tins, run a knife around the rim first. Serve with indecent lashings of cream.