Recipes

Nettle Summer Pudding

This is an inspired combination of fresh stinging nettles and fresh blackcurrant leaves. We harvest our young blackcurrant leaves throughout the growing season and or nettles are hand picked from carefully monitored sites. Itò€™s the sting we need, as itò€™s the sting which contains all the stuff which is good for you! Many people have tried nettles as a vegetable (cook them like spinach) but the tradition of making ò€˜beersò€™ very similar to ginger beer has all but died out. But just taste this- the combination of the tangy mouthwatering currant and subtle body and depth which nettle brings is exceptional. Summer Pudding Serves 6-8 *8 large slices thick white bread *55g/2oz caster sugar *650g/1lb 7oz summer fruits; raspberries redcurrants, blackcurrants, cherries, blueberries *3 tablespoons Thorncroft Nettle Cordial *1.1 litre/2 pint bowl Method *Remove the crusts from the bread and cut into slices. *Line base and sides of the bowl. *Put the fruit and sugar into a saucepan and heat gently until the sugar has dissolved. *Simmer gently for 5-6 minutes. Remove from the heat and allow to cool. *Stir in the Thorncroft Nettle Cordial. Reserve 3-4 tablespoons of juice from the fruit, spoon the mixture into the bowl and cover with the remaining bread slices. *Place a saucer or plate on the top with a weight. Refrigerate overnight. *Carefully run a knife around the edge of the pudding and turn on to a plate. Brush with reserved juice and serve. Please get in touch if you have any comments or questions. We are always happy to receive new content so please email Tessa any of your own articles. tessa.recipes@googlemail.com Wild Nettle Cordial

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