Summer pudding recipe

Summer Pudding recipe

This article was published by: Matthew

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Looking for a refreshing and delightful dessert to beat the summer heat? Look no further than this mouthwatering Summer Pudding recipe! Bursting with the flavors of juicy berries and soft bread, this classic British dessert is a perfect way to showcase the best of summer fruits. The combination of sweet and tangy berries, soaked in their own juices, creates a vibrant and luscious pudding that will leave you craving for more. Serve it chilled with a dollop of whipped cream or vanilla ice cream for a truly indulgent treat.

Keywords: summer pudding, dessert, berries, British, refreshing.

summer pudding recipe details

Summer pudding recipe, recipe Rating: 4.3
Number of votes:96 

Ingredients

450 g	raspberries
110 g	black currants
225 g	red currants
100 g	caster sugar
	several medium thick slices of bread, 5 or 6 according to the size of your bowl

Instructions

Clean and rinse all the fruit.

Place the fruit in a large saucepan with the sugar. Cook on a medium heat for 3-5 minutes to allow the sugar to dissolve and the fruit to start to soften and burst.

Lightly butter a 1½ pint, 800-900ml pudding basin.

Remove the crusts from the bread and cut 2 slices into 1 inch, 25mm wide strips. Use these to start lining the bowl. If you need more bread strips, cut another slice or two. Fill any gaps with another strip or part of a strip and ensure the joins are closed. Cut a round of bread sufficient to line the bottom.

Start filling with the fruit and juice. Retain about 1 tbsp of the fruit for decoration and about 150 ml of the juice. Cover the top with more bread, again filling any gaps. Place a saucer on top of the bread lid and place a heavy weight, about 2-4lbs or 1-2Kg on top and store in the fridge overnight or until required, but at least 8-10 hours. Store the retained juice and fruit separately in the fridge, too.

When ready to serve, carefully turn the pudding out onto a large serving dish and pour the reserved juice over the pudding to colour any paler patches, and if any remains pour it over the top. Top with the reserved fruit and serve with double cream.

Can serve up to 6.

Options:A total of approximately 800-900g of fresh berries is usually required. Replace some of the raspberries with blackberries, use hulled, ripe strawberries rather than blackcurrants.

If necessary, use frozen berry assortment or Forest Fruit pack(s) of at least equal weight. Thaw and warm to dissolve sugar. Continue as before.

Preparation time:
ca. 1 hr
Resting time:
ca. 10 hrs
Grade of difficulty:
easy
Calories per portion:
n/a