Summer Pudding

Name: Summer Pudding
Prep time: 6 h 16 min
Cook time: 5 min
Total time: 6 h 21 min
Yield: 4 servings
Cuisine: British
Ingredients: 11 oz strawberrie; 9 oz blackberrie; 3 ½ oz redcurrant; 1.1 lb raspberrie; 6 oz superfine sugar; 7 slices bread

A weekend British dessert. Ready in about 6 hours 21 minutes. Difficulty: more effort.

6 hr 16 minPrep (about)
5 minCook (about)
6 hr 21 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

11 oz strawberrie
9 oz blackberrie
3 ½ oz redcurrant
1.1 lb raspberrie
6 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
7 slices bread Shopping tip: Day-old white or Italian bread.

How to make it

Steps in our own plain words.

Bring out the juices: Wash fruit and dry on kitchen paper – keep strawberries separate.
Put sugar and 3 tbsp water in a large pan.
Heat until sugar dissolves – stir some times.
Bring to a boil for 1 min.
Tip in the fruit.
Heat for 3 mins over low heat, stirring 2-3 times.
The surrounded by dark red, mostly intact and fruit will be softened juice.
Put a sieve over a bowl plus tip in the fruit and juice.
Line your bowl using cling film plus prepare your bread: Line your 1.25-litre basin using cling film as this help you to turn out the pudding.
Overlap two bits of cling film in your middle of your bowl as it’s than trying.
Do it to get one sheet.
Do it to stick to all of the curves.
Let the edges overhang by about 6 inches.
Cut the crusts off the bread.
Cut 4 bits of bread in half, little on angle.
Do it to give 2 lopsided rectangles per piece.
Cut 2 slices into 4 triangles each.
Leave the final piece whole.
Build your pud: Dip the whole piece of bread in the juice for a few secs to coat.
Push this in the bottom of the basin.
Dip the wonky rectangular bits one each time plus press around your basin’s sides so that narrow ends up, alternately placing wide and they fit together neatly.
If you can’t quite fit your last piece of bread.
Do it in it doesn’t matter, trim in a triangle, dip in juice plus slot in.
Spoon in there as you go, adding the strawberries here and the softened fruit.
Let flavours mingle then dish up: Dip the bread triangles in juice.
Place over the top – trim off overhang with scissors.
Keep leftover juice for later.
Bring cling film up and loosely seal.
Put a side plate over the top and weight down with cans.
Chill for 6 hrs or overnight.
Open out cling film then put serving plate upside-down on top.
Flip over.
Serve with cream, any extra berries and leftover juice.