Summer Pudding
Print recipe
| Serves | 6 to 8 servings |
| Prep time | 24 hours, 15 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen Burns-Booth |
A true British classic, this traditional summer pudding makes good use of any fresh (or frozen) berries and currants and can be made the day before you need to serve it. Make sure that you do not use too many blackcurrants, as they have a very strong flavour and will mask the taste of the other berries and currants that are used.
Ingredients
- 900g (2lbs) to 1.25g (2lbs 10ozs) mixed berries and currants (such as strawberries, raspberries, blackberries, redcurrants and blackcurrants)
- 150g caster sugar
- 8 slices of day-old sliced white bread, crusts removed
Note
A true British classic, this traditional summer pudding makes good use of any fresh (or frozen) berries and currants and can be made the day before you need to serve it. Make sure that you do not use too many blackcurrants, as they have a very strong flavour and will mask the taste of the other berries and currants that are used.
Directions
| Step 1 |
 Put the berries and currants in a large pan with the sugar and about 2 to 3 tablespoons water; bring to the boil and then simmer for 2 to 3 minutes. Adjust the sweetness by adding more sugar if necessary. Sieve the fruit and pour the juices into a jug. Set to one side. |
| Step 2 |
 Line a 900g (2lb) pudding basin with slices of the white bread - see photos - making sure that all seams overlap so the juice will not run out. Gently spoon some of the juices from the poached fruit over the bread to soften it slightly. |
| Step 3 |
 Spoon the poached fruit into the bread lined basin and then pour a little juice over the top. Place a slice of bread on top of the fruit, making sure it fits exactly and cover the pudding with a saucer that just sits inside the pudding bowl before placing a weight on top of the saucer (or a large tin of beans etc). Place the pudding in the fridge overnight. Keep any excess fruit and juices for serving. |
| Step 4 |
 Just before you want to serve the summer pudding, remove the weight and saucer, out a serving plate on top of the pudding and carefully (invert) turn the basin over to release the pudding. |
| Step 5 |
 Spoon over any excess juices and serve with any extra fruit and a dollop of thick cream. |
