British · Dessert · Medium
Summer Pudding
0.0 (0 ratings)- Total
- 6 hr 35 min
- Prep
- 6 hr 30 min
- Serves
- 6
- Calories
- 275
Soft white bread turns deep crimson around a mound of summer berries, soaking up their sweet-tart juices as the pudding chills under a weight.
The bread in Summer Pudding becomes a tender berry-soaked shell rather than a separate layer. Briefly warming the fruit releases enough juice to stain every slice, and a weighted chill presses the filling into a shape that unmolds neatly.
Use plain, close-textured white bread that is a day old, with the crusts removed. Keep the strawberries out of the hot pan so they retain their shape among the softer raspberries and blackberries.
Method
Put the sugar and water in a saucepan over medium heat. Stir for , until dissolved. Add the blackberries, red currants and raspberries and simmer gently for , until softened and surrounded by juice.
Drain the warm berries in a sieve over a bowl, saving all the juice. Line a 1 1/2-quart bowl with overlapping sheets of plastic wrap, leaving plenty hanging over the edges.
Cut a bread circle for the bottom and strips to fit the sides. Dip each piece briefly in the juice and press into the lined bowl, overlapping the edges slightly so there are no gaps.
Spoon in the cooked berries and strawberries. Dip the remaining bread in the juice and cover the fruit completely. Reserve any leftover juice in the fridge. Fold the wrap over the top, set a small plate on it and weigh down with a can.
Refrigerate for , until firm. Unwrap the top, invert onto a serving plate and lift away the bowl and wrap. Spoon reserved juice over any pale patches before cutting.
Forkue tips
- Save bread trimmings to patch gaps before filling the bowl; exposed fruit can make the pudding split when unmolded.
Storing and reheating
Keep covered in the refrigerator for up to 3 days. Serve cold with the reserved berry juice. The bread gets softer with time, so the first day gives the cleanest slices.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Summer Pudding: FAQ
Can I use frozen berries?
Yes, except fresh strawberries give a firmer filling. Warm the frozen berries just until their juices run, then drain as directed.
Why are there white patches on the outside?
Some bread did not absorb enough juice. Brush or spoon the reserved berry juice over those patches after turning out the pudding.
How do I store and reheat Summer Pudding?
Keep covered in the refrigerator for up to 3 days. Serve cold with the reserved berry juice. The bread gets softer with time, so the first day gives the cleanest slices.
How long does Summer Pudding take?
About 6 hr 35 min in total: 6 hr 30 min prep and 5 min cooking.
What do I need to make Summer Pudding?
The key ingredients are strawberries, blackberries, red currants, raspberries and white bread, plus pantry basics.
Any tips for Summer Pudding?
Save bread trimmings to patch gaps before filling the bowl; exposed fruit can make the pudding split when unmolded.
6 hr 45 minBritish · Vegetarian
Christmas Cake
6 hr 46 minFrench · Gluten-free
Raspberry Mousse
6 hr 10 minAmerican · Vegetarian
Two-Ingredient Yogurt Cheesecake
2 hr 35 minGerman · Vegetarian
Rote Grutze (German Red Berry Pudding)
5 hr 40 minAmerican · Vegetarian
Strawberry Rhubarb Pie
6 hr 45 minBritish · Vegetarian