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Summer pudding

Of all the seasonal summer recipes, I think this is the most characteristically British - with all those fruits we grow so well here. It's deliciously tangy as well as sweet, so fresh cream goes perfectly with it.


Serves 6, 20 mins preparation, 12 hours setting

Ingredients

  • 1kg mixed fresh or frozen berries (such as raspberries, strawberries, blackberries, blackcurrants, blueberries and redcurrants)
  • 250g caster sugar
  • 150ml water (only if you're using fresh berries)
  • 8 slices white bread, slightly stale

To serve

  • Double or clotted cream

1½ pint pudding basin

Method

  1. In a large saucepan, bring the berries and caster sugar (and water if you're using fresh berries) gently to the boil, and simmer for a few minutes. Remove from the heat.
  2. Cut the crusts off the bread and dip one side of each slice into the warm fruits.
  3. Starting at the base and then working up the sides, line the pudding basin with each slice, dipped side facing outwards.
  4. When the basin is fully lined, use a slotted spoon to fill it with the berries. Leave enough room for a bread lid, and place this on top.
  5. Put the pudding basin on a deep-rimmed plate to catch any juices. Place a saucer on top of the bread lid, and keep it in the fridge for 12 hours to set.
  6. Pass the remaining fruit through a fine sieve to make a coulis, and keep it in the fridge until you need it.
  7. To serve the pudding, remove the saucer, and carefully run a knife around the rim of the basin. Put a plate on top, and hold it in place as you turn the basin upside down. Carefully lift away the basin, letting the pudding slide out onto the plate. Cover with the fruit coulis and serve with double or clotted cream.

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