Get a half bottle of cheap brandy from Tescos etc., transfer to a litre bottle (or bigger) add sugar and cherries and let ferment (not sure how long you need to leave it - but tried that a few years ago )
Get a half bottle of cheap brandy from Tescos etc., transfer to a litre bottle (or bigger) add sugar and cherries and let ferment (not sure how long you need to leave it - but tried that a few years ago )
--ooOoo--
Age is a question of mind over matter, if you don't mind, it doesn't matter
Leroy (Satchel) Paige (1906-1982)
Mickey Mouse's girlfriend, Minnie, made her film debut, along with Mickey, in "Steamboat Willie" on November 18, 1928.
That date is recognized as her official birthday.
If you have cherries warming in their juice, take some of the juice out and make sure it is no more than warm, and mix with a little cornflour. It will turn opaque, but don't worry. Make sure all the cornflour is properly blended with the juice and then add it back in to the pan of warm, not bubbling, cherries. Then bring the heat up but KEEP STIRRING until the sauce thickens. If it's too thick, add a little water (or orange juice if you have it or something like it).
SUMMER PUDDING
Take some light brown or tasty white bread and line a medium sized glass bowl. Remove the crusts and cut the slices so that there are no gaps - but you don't want too much overlap either. Reserve some bread for the top.
Take your pitted and halved cherries, and add some redcurrants or raspberries and some strawberries, clean, hull, etc., then put them all into a pan with a little bit of sugar. (Or more, if you like things sweet.) Warm the fruit reasonably slowly, but the pan should eventually start to bubble. When it does, turn off the heat and leave the pan for a minute.
Then gently pour the contents of the pan into the bread-lined bowl. Lie the remaining slices of bread on the top, again no gaps and not too many overlaps.
You need a plate not much smaller than the top of the bowl. Lie it on top of the bread surface and put a couple of bricks of butter or something on top to weight it down. Put the pudding in the fridge overnight.
Serving:
Remove the weights from the bowl. Turn it upside down onto a large plate and carefully shake the bowl until the pudding schlups down onto the plate. Discard the bowl (or wash it up, whatever).
Best of all is to serve with proper sauce anglaise. This is made by mixing real custard (shop bought from-the-chill-cabinet ready-made custard at a pinch) 50/50 with whipped cream. Fold the two gently together.
Pour some of the sauce anglais into a dessert bowl; cut a wedge of the summer pudding out and gently place it in the pool of sauce. Slurp.
Failing sauce anglais: yogurt, cream, crème fraiche, even cooled custard would be OK.
You could try making it with only cherries but I'm not sure if they contain enough pectin to set the pudding. That's what the redcurrants and the raspberries are for - they have oodles.
A big tub of cherries... A bottle of Kirsch.
Soak the cherries for a loooooooooooooooooong time: mine last months in the fridge...
Then have with a quality vanilla ice cream, and grate a little Green and Blacks on top.
Simple, lasts ages, tastes good.... oh, and has alcohol, too!!
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