Summer Pudding

Name: Summer Pudding
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: British
Ingredients: 300g Strawberries; 250g Blackberries; 100g Redcurrants; 500g Raspberries; 175g Caster Sugar; 7 Slices Bread

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Serves 8 187 kcal per serving Prep 30 min Cook 15 min Passive 3 h

Ingredients

300g Strawberries
250g Blackberries
100g Redcurrants
500g Raspberries
175g Caster Sugar
7 Slices Bread

Instructions

Prepare the fruit. Rinse all the berries gently and pat dry, keeping the strawberries separate. Place the sugar and a little water in a large pan and heat gently, stirring until the sugar dissolves. Bring to the boil and cook for about one minute.
Add all the berries except the strawberries and cook over a low heat for around three minutes, stirring a few times. The fruit should soften while mostly keeping its shape, releasing a deep red juice. Tip the fruit and liquid into a sieve set over a bowl to collect the juice.
Line a 1.25-litre bowl with cling film, overlapping the sheets and leaving plenty overhanging. Remove the crusts from the bread. Cut four slices diagonally in half to make uneven rectangles, cut two slices into triangles and leave one slice whole.
Dip the whole slice briefly into the berry juice and place it in the base of the bowl. Dip the remaining bread pieces one at a time and press them around the sides of the bowl so they fit snugly together. If needed, trim a piece to fill any gaps. Spoon the softened fruit into the lined bowl, adding the strawberries throughout.
Dip the bread triangles in the juice and place them on top, trimming any excess. Reserve the remaining juice. Fold the cling film loosely over the pudding, place a plate on top and weight it down. Chill for at least six hours or overnight.
To serve, unwrap the pudding, invert it onto a serving plate and remove the bowl. Serve with the reserved juice, extra berries and cream.

Tips

Use slightly stale, firm white bread so it can absorb the fruit juices without disintegrating.
Line your bowl with plastic wrap before adding the bread to make it much easier to unmold the pudding later.
Pack the fruit and bread as tightly as possible and weight the top down with a heavy plate and a can to ensure it sets firmly.

Variations

Autumn Pudding: Use blackberries, plums, and apples for a later-season version of the dish.
Individual Puddings: Use small dariole molds or ramekins to make elegant, single-serving portions.