Last week at Warwick Farm Markets the blueberries were in forty litre containers and the farmers busy scooping them into small containers. I joined the queue and was happy to collect a few kilos along with some raspberries and cherries. It was also good to hear with this mild weather they should be around for a few more weeks.
Blueberries last a few weeks in the fridge. But do not wash them until you are ready to eat them as the white bloom on the surface helps preserve them.
With all this great fruit I made some summer puddings this week. I had some old sponge that was drying out. To make the pudding put 650g of fruit (berries, cherries, plum & peach) with 150g of sugar, 150ml water and a vanilla bean. Bring to the boil & simmer for two minutes. Line a ramekin with 1cm thick slices of sponge on the bottom and the sides. Then spoon in the mixture until it is piled high and starting to over flow. Then put a sponge lid on and glad wrap each mould tight pushing the sponge down. Refrigerate overnight, when you turn out the pudding to serve, the sponge should be the colour of berries as it absorbed the liquid. Serve with double cream and maybe a little berry coulis.