The Boaters Inn has bagged an enviable spot on the stretch of The Thames between Kingston and Teddington Lock.
Wow your guests with this simple and stylish variation on a classic summer pudding.
For the coulis:
Use a mousse ring about 2 inches in diameter for this recipe.
Make up a coulis from surplus strawberries and raspberries, but for the sake of the colour leave out the black currants. Process the berries and sugar and then strain through a fine sieve. Using a pastry cutter make three circles of bread from each slice, and soak in half the coulis. Place one circle in the bottom of the ring, dice the strawberries and load the bottom ring. Add another coulis soaked slice, then lay on the blackcurrants, then the final slice. Press down gently to compress. Now carefully remove the ring and just before serving add the raspberries. Crown with a sprig of mint, dust with icing sugar and serve with a generous quenelle of crème fraiche, a flourish of the remaining coulis, and maybe a Madeleine.
Tips from South Farm:
This recipe comes courtesy of Philip Paxman at South Farm, a beautiful new venue for weddings and corporate events in Cambridgeshire.
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