Sustainability Chef Isaiah Billington
Woodberry Kitchen
2010 Clipper Park Road
Baltimore, MD 21211
(410) 464-8000

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Summer Pudding
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  • Isaiah Billington

    Summer Pudding
    Sustainability Chef Isaiah Billington of Woodberry Kitchen – Baltimore, MD
    Adapted by
    Yield: 4 Servings


    Butter Bread:
    500 grams bread flour
    208 grams water
    50 grams eggs
    50 grams soft butter
    35 grams sugar
    10 grams salt
    7 grams instant yeast

    Pudding Fruit:
    80 grams sugar
    2 to3 grams traditional (e.g. apple) pectin
    400 grams fruit, like young plums, blueberries, and raspberries*

    For the Butter Bread:
    Put the flour, water, eggs, butter, sugar, salt and yeast in the bowl of a standing mixer and mix for 2 minutes on low speed. Rest the dough 20 minutes, then mix for 6 minutes on low to medium speed. Proof the dough for 90 minutes at room temperature, then shape it to fit a loaf pan, making it at least 1 inch wider and longer than the loaf pan. Preheat the oven to 350ºF. Let the dough rise in the pan for 90 minutes, then bake in the oven until a thermometer inserted in the center of the loaf reads 190ºF. Unmold the loaf and cool. Let sit for 1 day to go stale.

    For the Pudding Fruit:
    Stir together the sugar and pectin. Cook the fruit in a pot over a medium flame until it’s sitting in its own juices. Bring to a boil, then stir in pectin mixture. Return to a boil, remove from heat, and stir in more fragile fruit like raspberries.

    To Assemble and Serve:
    Cut the crust off the bread and put in the freezer. Line 4 dome or pudding molds with plastic wrap with plenty of excess plastic wrap around each side (any kind of ramekin or low wide coffee cup will work). Slice the half-frozen bread lengthwise as thinly as you can. From the slices, cut 4 circles the size of the bottom of your mold, 4 circles the size of the top of your mold, and 4 long ribbons equal in height to your mold and as long as its circumference. Place the small circles and ribbons in the molds to form the puddings’ tops and sides. Stuff the molds with fruit, ladling in any extra juice to soak into the bread. Cap each mold with a large circle of bread, seal it tight with the plastic wrap, and refrigerate overnight. Remove from the mold before serving.

    * Fruit should reflect the seasonal fruit available, preferably a mix that shows off the bounty off the season. The height of summer, of course, is best in Maryland, as strawberry and cherry season wind down right as gooseberries, blueberries, and blackberries begin. Darker colors to dye the bread, or at least one dark fruit, should predominate. This pudding can also lend itself well to preserved fruits used right out of the jar, since they are probably already sweetened and lightly cooked. A little bit of jam cooked into the fruit can replace the pectin and sugar. For that matter, use your judgment to take the measurement of pectin and sugar up or down, depending on what fruit you are using.