Tried and Trusted recipes from the family and staff at Place UK.
John Place’s favourite dessert. English Summer Fruit pudding.
750g: mixture of blackcurrants, redcurrants, blackberries, strawberries and raspberries. Keep varieties separate
150ml still water
100g castor sugar
8 slices of slightly stale white bread – crusts removed.
Put the blackcurrants, redurrants , water and sugar in a heavy based pan.
Cook gently for 10 mins. Then add the raspberries, strawberries and blackberries. Cook for a further 4 minutes.
Strain the fruit but keep the remaining syrup for later.
Cut 1 circle from one slice of bread to line the base of a pudding basin then cut sufficient wdges to line the remainder of the pudding basin. Use any scraps of bread to fill any gaps if you have any.
Remove all the bread from the pudding basin and dip each piece into the reserved syrup and relign the basin.
Fill with half your fruit mixture.
Cut another circle of bread, dip in the syrup and layer on top the fruit.
Pour in the rest of the fruit.
Cut a final circle of bread, dip in the syrup and layer over the top of the fruit.~
Spoon over any remaining syrup
Put a plate base side down over the top of the pudding basin + a couple of weights on top ( jars of pickles, mustard etc would be great). Chill over night.
Remove the weights, take off the plate, replace with a clean plate correct side up. Turn the basin upside down. Place on a surface and gently shake the basin to release the pudding.
Serve with cream or ice cream.
Shirley Place’s Bottled Plums
Shirley perfers the water bath method and this is how she does it.
You will need
Kilner Jars or equivalent. These are jars with special lids ( a sealing cover which is then super sealed onto the jar with a screw rim.)
Plum Halves ( stones discarded)
Sugar and still Water. 1 part su
gar to 1 part water heated in a pan but not quite boiling.
1st you need to steralise your jars and lids:-
Put them in boiling water or wash them in a diswahser and then transfer them to an oven at 180º for 10 mins.
Fill each jar with your plums ( not quite to the top) and fill the jars with your hot ( not boiling) syrup mix.
Put on the lids and tighten the screw bands in place, then turn the screw-bands back a quater turn.
Place in a large pan and cover to the jar necks with warm water ( boiled water from the Kettle is fine) and allow to simmer for 20 mins.
Remove the jars from the pan, place on a wooden surface and tighten the screw lids.
These bottled plums will last at least 2 years but once opened please consume within 1 month….. but mine are gone in a couple of days! Enjoy.
Ovidija’s Refreshing Smoothie
500g Strawberries – take off the calyx (green stalks) and cut into quarters.
200g Raspberries 200g – take off any plant debris & prepare for eating
100g Cucumber – peel and dice or slice.
Put into food processor or liquidiser and whizz till smooth.
Pour into tall glass and garnish as you please.
You can use any soft fruit but the cucumber adds freshness to the drink.
If you use a stoned fruit like a plum please remember to take out the stone.
Sarah’s Nan’s Gooseberry Jam
500g of Gooseberries
500g of Sugar
Put the Gooseberries and a small amount of water in a large pan.
Cook until fruit is soft, then add all the sugar.
Boil for 20 minutes stiring occasionally.
Test to see if Jam sets by putting a spoonful on a cold saucer. The Jam is ready when a skin forms.
Remove any scum that is floating on the surface
Pre-heat your jars in the oven before filling with Jam
Cover jam with round of greaseproof paper and seal jar with good fitting lid.
Jackie’s Scrummy Plum Crumble
20 Victoria Plums – Halved and de-stoned
2 tablespoons of Brown Sugar
For the Crumble:-
3 tablespoons of plain flour
3 tablespoons of oats
1 tablespoon of brown sugar
1 tablespoon of margarine
Partially cook the plum halves and top with 2 tablespoons of brown sugar – leave to cool.
In a bowl put 3 tablespoons of flour and 1 tablespoon of margarine. Rub together until this has the consistency of bread crumbs, then add 3 tablespoon of oats and 1 tablespoon of brown sugar.
Put the plum mixture in a flan dish or a pie dish and top with the crumble
Cook in a preheated oven at 180° for 25 minutes.
Serve with cream, ice-cream or custard.