This month Sous Chef, Paul Watts, shares his recipe for a great Summer pudding!

'For me a summer pudding needs to involve lots of fresh fruit, and this great dessert is quick and easy to make. It makes a great addition to summer salads or grilled chicken.'
Summer Pudding
Prep time 20 mins plus overnight chilling: serves 8
You will need:
500g Blackberries, blackcurrents and redcurrents
75g Castor sugar
100g Strawberries sliced
100g Raspberries
16 slices of white bread with the crusts cut off

Method:
Place blackberries and currents in a heavy pan with the sugar and four tablespoons of water. Cook these gently stirring for 10 mins until tender. Add strawberries & raspberries and leave to cool.
Cut out sixteen three inch circles of bread. Cut the remaining bread into strips one inch wide, soak in reserve juice.
Line the base of eight ramikin dishes with the circles of bread, arrange the strips to fit around the side.
Divide the fruit between the dishes and place the remaining circles on top.
Cover each dish with grease proof paper and stand one on top of another on two sauces. Place a cup or a weight of 8oz on top of each pile, leave over night in the fridge. Turn out on a plate and decorate with whipped cream.

What's new at The Regent?
''We have a Strawberries and Cream special, served with a chilled glass of Prosecco, delicious! We also have a new Summer Menu and I would recommend the stuffed chicken roulade, which is filled with mushrooms, sun dried tomatoes and pine nuts and wrapped in pancetta. It's served with saute potatoes, pesto and a cream sauce.'
What's coming up?
'Latino dishes and special cocktails for the world cup and a special salmon and strawberries summer lunch.'

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