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Summer Pudding
Ingredients
8 x 1cm/½in thick slices of day-old white bread, crusts removed
800g/1¾lb/6-7 cups mixed berry fruit, such as strawberries, raspberries, blackcurrants, redcurrants and blueberries
50g/2oz/¼ cup golden caster (superfine) sugar
Lightly whipped double (heavy) cream or crème fraîche, to serve
Details
Serves: 6
Method
1. Trim a slice of bread to fit in the base of a 1.2 litre/2 pint/5 cup pudding basin, then trim another 5-6 slices to line the sides of the basin.
2. Place all the fruit in a pan with the sugar. Cook gently for 4-5 minutes until the juices begin to run. Do not add any water. Allow the mixture to cool slightly, then spoon the berries and enough of their juices to moisten into the breadlined pudding basin. Save any leftover juice to serve with the pudding.
3. Fold over the excess bread, then cover the fruit with the remaining bread slices, trimming them to fit. Place a small plate or saucer directly on top of the pudding, fitting it inside the basin. Weight it with a 900g/2lb weight if you have one, or use a couple of full cans.
4. Leave the pudding in the fridge for at least 8 hours or overnight. To serve, run a knife between the pudding and the basin and turn it out on to a plate. Spoon any reserved juices over the top and serve with whipped cream or crème fraîche.
Energy 230Kcal/977kj; Protein 6.2g; Carbohydrate 51.7g of which sugars 26.5g; Fat 1.2g of which saturates 0g; Cholesterol 0mg; Calcium 98mg; Fibre 3g; Sodium 294mg
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