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Summer Pudding

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Ingredients

Adjust Servings:
1 lb 14 oz Mixed berries Raspberries, Blackberries, Blueberries, Blackcurrants, Redcurrants,Cherries
6 1/2 oz Sugar - raw cane
1 loaf slightly stale Bread
2 tbsp Cassis Substitute blackcurrant cordial

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Summer Pudding

Features:
    Cuisine:

    Summer pudding is much easier to make than you think. This pudding is light and refreshing with a zing of sharpness from the tarter berries.

    • Serves 6
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Place the fruit in a pan. Remove the stems from the currants (if using) with a fork, pour the sugar over the fruit and stir gently to mix together.

    2
    Done

    If you have time, cover the pan with a tea towel or cling film and leave for 3-5 hours (or overnight) to get the juices running. Place the pan over a moderate heat and bring gently up to the boil.

    3
    Done

    While the fruit is simmering, cut the bread into thin slices and remove the crusts.

    4
    Done

    When the juices are beginning to flow, raise the heat slightly and simmer for about 2-3 minutes. Then turn off the heat and stir in the cassis or blackcurrant cordial.

    5
    Done

    Cut a round out of one slice of bread to fit the bottom of the bowl, then cut the remaining slices into triangular wedges.

    6
    Done

    Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, with the dipped side facing outwards. The tips of the bread triangles will be sticking up from the top of the bowl at this stage.

    7
    Done

    Once the bowl is completely lined with the juice-soaked bread (be sure to plug any gaps with small pieces of bread if necessary), spoon all of the fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices.

    8
    Done

    Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights - bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.

    9
    Done

    The next day, remove the weights and the saucer. Run a thin spatula around the edges, then place a serving plate on top and carefully flip over. Remove the bowl to turn the pudding out.

    10
    Done

    Cut into thick slices and serve the summer pudding with heavy cream.

    Ian Cooks

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