RCI-DS.004.0281.001
Summer pudding
Summer Pudding is a quintessentially British dessert made from wonderful fresh ingredients only available in the summer months.
Prep35 min
Cook15 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- punnet strawberries1 unit
- punnet raspberries1 unit
- punnet blackcurrants½ unit
- punnet redcurrants½ unit
- loaf of white1 unitsliced, pappy sort of bread or, for a special treat, a large slab of Brioche
- 2 Tbsp
- the zest of a lime chopped finely1 unit
- mint leaves again2 or 3 unitfinely chopped
- a bottle of the best quality blackcurrant cordial you can find1 unitin reserve
Method
1
Combine the strawberries, raspberries, blackcurrants, and redcurrants in a large saucepan with the caster sugar, lime zest, and finely chopped mint leaves.
2
Heat the fruit mixture over medium heat, stirring gently until the sugar dissolves and the berries release their juices, approximately 5 minutes.
5 minutes
3
Remove the saucepan from heat and allow the fruit to cool slightly until it reaches room temperature.
4
Line a 600 ml pudding basin or bowl with cling film, allowing excess to hang over the edges for easy removal later.
5
Cut the sliced bread into triangles or rectangles to fit the basin, reserving one slice for the top.
6
Dip each piece of bread briefly into the fruit juice, coating both sides lightly but ensuring the bread does not become soggy.
7
Arrange the soaked bread pieces around the bottom and sides of the basin, overlapping slightly and pressing gently to create an even lining.
8
Spoon the cooked fruit and all remaining juice into the lined basin, packing it gently to remove air pockets.
9
Top with the reserved slice of bread, dipped in juice, covering the fruit completely and ensuring the bread reaches the edge of the basin.
10
Fold the overhanging cling film over the pudding, then place a small plate on top with a weight (such as canned goods) for even compression.
11
Refrigerate for at least 8 hours or overnight until the pudding is firm and the bread has absorbed the fruit juices completely.
12
Remove the weight and plate, then unfold the cling film and invert the pudding onto a serving plate, lifting away the basin and cling film carefully. Drizzle with reserved blackcurrant cordial if desired and serve with whipped cream or Greek yogurt.