ACE WIMBLEDON THIS YEAR WITH THE PERFECT SUMMER PUDDING
A favourite event in the season of many in the studio, we wanted to mark the start of the championships this year with a pudding worthy of the Royal Box. With the help of food writer Bre Graham and her gorgeous weekly newsletter, Dishes to Delight, the result is a hugely elevated summer fruit salad that is as easy to make as it is to impress.
Originally hailing from Sydney, Bre has called London her home for a decade now and delivers Dishes to Delight to a plethora of inboxes every Sunday evening. Filled with simple weeknight cooking inspiration, must-reads, and must-buys, Bre’s newsletter is the perfect nightcap to a weekend well spent enjoying good food and drink.
To celebrate the Championships in style this year, serve up an ace of a pudding with the below recipe. Served on our Line Collection for a jolly pop of colour, we can’t imagine a better way to send a summer feast.
Strawberry, Cherry and Watermelon Fruit Salad with Bergamot and Vanilla.
A punnet of Strawberries
A punnet of Cherries
A small Watermelon
200ml of Water
1 Tablespoon of Caster Sugar
A few pieces of dried bergamot peel or fresh if in season
A splash of vanilla extract
Start with the bergamot and vanilla syrup. Into a small saucepan add the water, sugar, bergamot peel and vanilla. Simmer on medium-high for ten minutes until there’s only about 50ml of thick citrus-scented syrup left. Let this cool completely and remove the pieces of peel.
Slice the watermelon into bite-sized pieces, pit half of the cherries and slice half of the strawberries and then add all of the fruit to a large bowl.
Pour over the cooled syrup and let everything chill in the fridge for a few hours before you serve it. Spoon the fruit salad onto a Line Rimmed Serving Platter and enjoy it as the loveliest light dessert.
Discover our Line Collection here and be ready for every summer soirée this season.