How to make hydropathic pudding - The Victorian Way

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Join Mrs Crocombe as she makes hydropathic pudding, a simple bread and fruit pudding that has a lot of different names.

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INGREDIENTS
• 450g/1lb raspberries, plus more for garnishing;
• 285g/10oz other fresh berries, of which at least half should be red/black/white currants and the rest gooseberries (or modern crossbreeds like josta- or chuckleberries) – but do not use strawberries;
• 2 tbsp sugar;
• 1 tbsp water;
• 7-8 slices good-quality yeasted white bread (not supermarket ready-sliced);
• Optional: cream, ice cream or custard, to serve.

METHOD
Destem or stone the fruit and heat it with the sugar and water in a pan until the fruit bursts and forms a slush. Cool. Slice the bread into roughly ½cm/¼-inch slices and remove the crusts. Line a charlotte mould or pudding basin with butter and put some greaseproof paper on the bottom for easier demoulding. Use the sliced bread to line the bottom and sides, cutting it to fit. There should be no overlap and no gaps. Leave a slice to make a top which you should also trim to fit (use the mould as a cutter). Stand the lined mould in a wide bowl or tray.

Now ladle in your fruit, pouring all the juice on top. Put on the lid. Put a plate, the bottom of which just fits inside the mould, on top, and weigh it down with a couple of tins or a 1kg/2lb weight. Juice will pour out of the top – this is normal. You can use the juice to fill in any white gaps in the bread when you serve it. Refrigerate the pudding overnight to set.

The next day, remove the plate and turn out the pudding on a deep rimmed plate. Garnish with the reserved raspberries and pour over any excess juice. Serve by itself or with cream/ice cream/hot custard as desired.

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