From nectarine tart to mango sorbet, summer puddings are all about making the most of seasonal fruit
When the sun’s out, I find it hard to shake the feeling of perpetual summer. I’ll be in a state of shock come October, obviously, but for now I’ll happily bask in all the sun’s glory – and all the amazing fruit it brings with it. Tangy cherries collapse in a pan and stain a fool with their crimson juices; apricots bake in a clafoutis and get an emerald sparkle from basil-scented sugar; raspberries and nectarines provide a fine match for a goats’ curd tart with the merest hint of sweetness to bring it to the right side of pudding. Then it’s over to Mexico (of course) with pineapple, coconut, mango and lime featuring in a bright, citrussy sorbet and a tea loaf that is indecently soft and squidgy. Well, we might as well enjoy the sunshine while we can. For recipe click here.