With my currant and gooseberry bushes only planted in the spring, and the blueberries only recently revived with some drastic pruning and repotting, I wasn’t expecting any fruits this year. But each had produced a few and, with them all simultaneously reaching the peak of ripeness after a couple of sunny days, I decided to tickle them of their stems last night. Mixed with some raspberries, the last of the large strawberries and a few wild strawberries, the combination of these precious jewels was stunning. Just-picked, sweet and bursting with juicy flavour, they needed nothing added (bar a spoonful of clotted cream) to make this a perfect summer pudding.
I’ve kept the gooseberries for tonight… what shall I make with them?