"Arri London" > wrote in message
...
>
>
> graham wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> >
>> >> The success of Summer Pudding (not Autumn Pudding) depends on the
>> >> brevity
>> >> of
>> >> the cooking. It should be minimal, just enough to get the juices
>> >> flowing
>> >> from the soft fruit without many of them breaking down. Overcooking
>> >> results
>> >> in a jammy flavour. I have found that frozen fruit on thawing yields
>> >> a
>> >> lot
>> >> of juice so I use a mix of fresh and frozen raspberries, redcurrants
>> >> and
>> >> blackcurrants and dissolve the sugar in the juice placing the uncooked
>> >> fruit
>> >> directly into the bread-lined basin. The resulting flavour is
>> >> intense.
>> >> Graham
>> >
>> > Have never made Summer Pudding with *cooked* fruit at all. Always raw
>> > (sliced or crushed slightly), incubated with a bit of sugar to draw out
>> > the juices.
>> >
>> Using the juice from the frozen fruit amounts to the same thing.
>> I think the only reason in the standard recipe to cook the fruit briefly
>> is
>> to dissolve the sugar in the juice as it runs from the fruit. "Cook" is
>> rather a strong word. "warm" would perhaps be more apposite.
>> Graham
>
> That's probably it. Mrs Beeton's book doesn't even contain anything by
> that name. Fair enough; people didn't always eat raw fruit back then.

Here's another recipe from Delia Smith. Note the very brief cooking.
http://www.deliaonline.com/recipes/t...r-pudding.html

Graham