History Cookbook: Wild Fruit Pudding ( Raspberry and Blueberry Pudding)
This is a simple dish, needing little preparation.
Care should be taken when chopping the nuts or use ready chopped.
Preparation Time: 5-10 minutes
Cooking Time: None
Number of servings: Serves 1
Serving suggestions: Serve at the end of a meal or as a snack.
This is a vegetarian recipe
This dish reflects the gathered seasonal food typical of early farming communities. The milk (mainly from goats) would have been a relatively new addition to the diet.
We have evidence of hazelnuts being gathered and prepared, from the archaeology of the period. This dish would have contained bilberries, available in Europe from 5000 to 3000BC. We were not able to locate bilberries, so have used the closely related blueberry which was available in, what is now known as, America at this time.
To make this pudding yourself you could use any seasonal soft fruit available such as blackberries, redcurrants or strawberries.
- 12-15 rasperries
- 10-12 blueberries
- 2 15ml tablespoons double cream
- 5-7 hazelnuts (or 1 15ml tablespoon chopped nuts)
- Small serving bowl
- Nutcrackers and chopping knife (if using whole hazelnuts)
- Shell the hazelnuts and chop them roughly (if using whole nuts)
- Wash the fruit and place in the serving bowl
- Spoon over the cream and serve
- This will keep chilled for a few hours
- Eat the same day
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|Name: Leorge Gadayan||13th April 2015|
|Seriously, there is a modern version?|
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