Summer Pudding
HB-2252 · Hand-built original · British
BritishDessertVegetarianVeganDairy-freeEgg-freeLow-Sodium
Main ingredient: strawberries
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10½ oz strawberries, hulled and halved
- 8¾ oz blackberries
- 3½ oz redcurrants, stalks removed
- 17¾ oz raspberries
- 6¼ oz caster sugar
- 7 slices white bread, crusts removed
Method
- Put all the fruit and the sugar in a large pan with 2 tbsp water. Warm gently over low heat for 3–4 minutes, just until the juices run and the sugar dissolves — the fruit should keep its shape.
- Line a 1 qt pudding basin with cling film, leaving an overhang. Cut a circle of bread for the base and use slices to line the sides, fitting them snugly with no gaps.
- Spoon the fruit and most of its juice into the bread-lined basin. Cover the top with the remaining bread, then spoon over a little more juice so the bread is saturated.
- Lay a small plate on top, weight it down, and chill in the fridge overnight (at least 6 hours). Reserve any leftover juice, chilled, for serving.
- Turn the pudding out onto a serving plate, peel off the film, and brush any pale patches of bread with the reserved juice. Serve with cream.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).