How to Make Hot Summer Pudding

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

Preparation 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.