Daniel's Summer Pudding Recipe

"Everything I serve from the kitchen takes its cue from the current season and that’s why this summer dessert is a particular favourite of mine using summer’s freshest berries. We’re enjoying a bumper crop of berries this year and we’re lucky here in Norfolk to have some fantastic local growers,” says Daniel.

Whether you opt to use Raspberries or Strawberries, you’ll find it light and flavoursome and bang in season. This Raspberry Set Cream recipe is ideal for a summer dinner party and you can easily make it ahead of time ready to simply plate up just before serving.

Raspberry Set Cream (Serves 8)

3 leaves of bronze gelatine leaves soaked in cold water

500ml raspberry purée (make your own if you have fresh raspberries or you can buy)

Or opt to use strawberries, choose whatever berries are in season

500ml double cream

120g caster sugar 

 METHOD

Place the raspberry purée, double cream and sugar into a pan.

Bring to the boil and set aside allow to cool down.

Add the softened gelatine when still warm and stir.

Pour the liquid into ramekins or moulds and chill till set.

Serve with fresh raspberries and strawberries and garnish with some mint if required. 

And why not add a scoop of ice cream of your choice. For that extra touch, honeycomb makes a lovely addition. If you haven’t made honeycomb before, a simple cheat is to add some Crunchie Bar or good quality shop-bought honeycomb.