This is my variation on the renowned English Summer Pudding. It was originally created and tested for my book, but was omitted, along with other desserts, to make room for more savory recipes and also for the gorgeous Penny De Los Santos’ pictures.
It is neither Mediterranean nor an old and traditional British dessert. It seems to have been invented at a health spa at the beginning of the 20th century. I tasted this exquisite sweet for the first time during the 2012 Oxford Symposium and was enchanted by the lightness and the wonderful balance of flavors its frugal elements – simple bread and syrupy summer fruits – bring to the pudding. I thought that at least in principal it can be added into the Mediterranean tradition, so I hope you don’t object to its inclusion here.
Ever since I tried it at the Symposium prepared by the renowned chef Rowley Leigh I was dreaming of making it with my favorite pumpkin and tangerine bread. The slices are not merely a vehicle to soak up the delicious fruity juices, but add complex flavor in their own right. Traditionally English Summer Pudding is served with double cream but mascarpone is for me the ideal cherry-on-top, though in this case it is white-on-red.
Conveniently, it is one of the sweets that have to be prepared at least a day in advance and can be left in the fridge for up to 3-4 days.
RECIPE: Bread and Red Fruit Pudding with Mascarpone
