If you’re a bit over making Eton Mess and pavlovas for summer garden parties, then try one of the most classic of British puds – summer pudding. While white bread mightn’t sound the most enticing backbone to many a pudding, trust us, this jewel-like fruity pud is perfect.
You need to make it the night before too, so there’s less stress on the day.
Ingredients
- 900g mixed fresh redcurrants, blackcurrants and raspberries (see tip on getting the balance right)
- 3-5 tbsp caster sugar, depending on tartness of fruit
- 7-8 slices of firm sliced white bread, crusts removed
- Double cream to serve
Method
- Carefully remove the redcurrants and blackcurrants from their stems and wash, removing any squashed or blemished ones. Put in a pan with the raspberries over a low heat.
- Add some of the sugar (start with 2 tbsp, then add more to taste) and a splash of water. Simmer gently for 3-4 minutes until the currants start to burst and release their juices. Remove the pan from the heat.
- Set one of the slices of bread aside and slice each of the rest into 3 fingers. Cut a circle out of the whole slice of bread the same size as the bottom of a 1 litre pudding basin, and put it in the bottom of the basin.
- Use the bread fingers to line the sides of the pudding basin, pushing them together so there are no gaps. Reserve a few bread fingers for the top of the pudding basin. Fill the basin with the fruit and juice (reserve a little juice in a small bowl) and top with the reserved bread.
- Put a small plate (it should just rest on top of the bread base) on the top of the filled pudding basin and place a weight on top. Some juice may escape so it’s best to set the basin on a tray or dish to catch any spills. Chill in the fridge overnight.
- Remove the weight and plate, then slide a sharp knife around the edge of the bowl to loosen, being careful not to cut the bread. Place a plate on top and invert the pudding, giving it a sharp shake to dislodge it. Use the reserved juice to brush any patches where the juice hasn’t soaked through, then serve with lots of double cream.
Nutrition
- 132kcals Calories
- 0.8g (0.2g saturated) Fat
- 4.2g Protein
- 29g (12.1g sugars) Carbs
- 5.5g Fibre
- 0.5g Salt
For 8 servings
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