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Wimbledon summer pudding
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Delight in a modern twist on summer pudding with fresh strawberries, creamy textures, and a nod to Pimm's. The addition of cucumber elevates the dish for a truly unforgettable experience.
Ingredients:
  • 400 g golden caster sugar
  • 150 ml Pimm's
  • 150 ml ginger beer
  • 1 vanilla pod
  • 1 cucumber
  • 1 kg ripe strawberries
  • ½ a bunch of mint (15g)
  • 11 x 1 cm-thick slices of white bread
  • clotted cream to serve
Instructions:
  • Prepare the caramel by heating 200g of sugar in a large non-stick frying pan until it turns chestnut brown. Pour in Pimm's and ginger beer, then add scraped vanilla seeds and let it simmer for 5 minutes. Turn off the heat. Peel and slice the cucumber, and toss with 100g of sugar with hulled, halved strawberries and chopped mint leaves. Line a pudding bowl with bread slices dipped in the fruit mixture. Fill with cucumber and strawberries, cover with more bread slices, wrap tightly in clingfilm, and refrigerate for at least 8 hours. Make mint sugar by pounding mint leaves with sugar and sprinkle on top before serving with clotted cream.

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