The addition of cherries to a summer pudding is a natural one to us as they are both at their peak in summer. The cherries, in fact, add a great richness to the puddingï‚¾some may find it even better than the original.
10–15 slices day-old white breadï‚¾crusts removed
500g large cherries
500ml (2 cups) water
220g (1 cup) caster sugar
Clotted cream for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Line a 1-litre pudding bowl with day-old sliced white bread. Pit cherries and wash berries and currants. Bring water and sugar to the boil.
Plunge the cherries into the boiling syrup, allow to heat through for 1 minute and then drain immediately, reserving the liquid. Repeat with berries and currants.
Allow fruit to cool, then place in the bread-lined bowl. Add enough cooking liquid to cover and seal with more bread.
Place a small plate onto the top of the pudding and put a heavy weight on it. Refrigerate overnight.
To serve, remove pudding from bowl by placing a plate over the top of the bowl, turning it upside down and shaking gently.
Serve with clotted cream.