Summer pudding stacks
- July 2008
- Serves 4
- Takes 20 min to make, plus cooling and overnight chilling
Impress guests with these individual summer pudding stacks. They only take 20 minutes plus chilling, so they’re the perfect make-ahead summer dessert.
Use up past-its-prime sourdough in our sourdough summer pudding recipe.
- 1.9g (0.4g saturated)
- 76.8g (37.1g sugar)
- 250g raspberries
- 250g blackberries, plus extra to decorate
- 125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
- 75g caster sugar
- 4 tbsp blackberry liqueur, plus extra for drizzling
- 12 slices brioche or white bread
- Icing sugar, to dust
- Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool.
- Lay 4 x 7cm round x 5cm deep metal cooking rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
- To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter