See Also: Summer pudding with Scottish red berries, vanilla and Glenturret ice cream and shortbread(recipes)
Devonshire vanilla ice cream and summer fruit milkshakes(recipes)
Dartmoor raspberry mousse with vanilla rice pudding ice cream(recipes)
Individual summer puddings with summer berries(recipes)
Scottish Shortbread(recipes)
Molded Scottish Shortbread(recipes)
Macerated Scottish berries with mascarpone sorbet(recipes)
Summer Berries(recipes)
Summer Berries and Red Wine Jelly(recipes)
Puff Pancake with Summer Berries(recipes)

Summer pudding with Scottish red berries, vanilla and Glenturret ice cream and shortbread (recipes)






Serves 4



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



For the summer pudding1kg/2¼lb mixed red berries in equal quantities (strawberries, raspberries, blackcurrants, redcurrants) 250g/9oz caster sugar, or more to taste1½ gelatine leaves, soaked in cold water for at least 10 minutes8 slices white bread, crusts removedFor the shortbread185g/6½oz unsalted butter90g/3oz caster sugar235g/8oz plain flour30g/1oz cornflourgood pinch salt1 tsp vanilla extractFor the vanilla and Glenturret ice cream750ml/1¼ pints double cream 450ml/16fl oz milk2 vanilla pods, split lengthways350g/12oz caster sugar15 free-range egg yolks1-2 tbsp Glenturret whisky (or other single-malt whisky)To servered berry coulis (make by heating 1kg of berries until soft, then straining through a sieve)redcurrantsicing sugar



Method



1. Preheat the oven to 160C/325F/Gas 3.2. First make the pudding. Put the berries in a heavy-bottomed pan, with the strawberries sprinkled with the sugar at the bottom. Very slowly warm through. When still undercooked, remove from the heat. 3. Gently squeeze dry the gelatine leaves, then add to the warm berries and stir to melt completely. If the mixture is a bit tart, add extra caster sugar as required. 4. To mould the puddings set four metal chefs' rings on a baking tray lined with cling film. Cut a disc from each of four of the bread slices to fit the rings. Dip the bread in the berry juices, then press into the bottom of the rings. Spoon in the berries. Cut discs from the remaining bread to fit the top of the rings. Dip these in the rest of the berry juices, then press into place. Cover and chill in the fridge to set.5. To make the shortbread, beat the butter and sugar in a bowl until pale in colour. Add the remaining ingredients and mix until it binds together to form a dough. Put in the fridge to cool for 4-5 minutes. Roll out the dough thinly and cut into circles. Place on a non-stick baking tray. Mark with a fork or leave plain. Bake for 5-8 minutes. Cool on a wire rack.6. For the ice cream, mix the cream and milk in a large pan. Scrape the vanilla seeds from the pods into the pan, then add the pods too and bring slowly to the boil. 7. In a bowl, whisk the sugar with the egg yolks until pale and thick. Pour a little of the hot cream onto the eggs, then pour back into the pan. Cook, whisking constantly, until the custard thickens and coats the back of a spoon. Pass through a sieve and leave to cool. 8. Churn the cold custard in an ice cream machine. When it starts to freeze add whisky to taste. When ready, transfer the ice cream to a container and put into the freezer.9. To serve, place a pudding (still in its metal ring) off-centre on each plate. Place the shortbread to the side. Remove the chefs' ring. Pour a little coulis over the top of the pudding and garnish with a few fresh redcurrants. Place the ice cream on top of the shortbread. Sprinkle a little icing sugar over the pudding to serve.