Summer Pudding: bursting with berries
- Nut free
- Dairy free
Medium, prepared in 30 minutes
A Victorian favourite that tastes just as good today. Believe it or not, this delicious pudding was originally served as a healthy alternative to pastry-filled desserts. When you savour this sweet treat, you'll feel like you've stepped back in time to a bygone era, where the simplicity of ingredients lets the natural fruit flavours shine through.
Ingredients
- 750g mixed summer berries (strawberries, raspberries, blueberries, blackberries, etc.)
- 100g caster sugar
- 1 tablespoon water
- 1 loaf of day-old white bread, crusts removed
- Fresh mint leaves for garnish
Method
- Wash the mixed summer berries thoroughly and pat them dry. Hull and slice the strawberries if using.
- In a saucepan, combine the mixed berries, caster sugar, and water. Gently heat the mixture over low heat, allowing the sugar to dissolve and the berries to release their juices. Stir occasionally, being careful not to crush the berries too much. Cook for about 5 minutes until the sugar has completely dissolved and the berries have softened slightly. Remove from heat and let it cool slightly.
- Line a pudding basin or a medium-sized bowl with cling film, leaving enough overhang to cover the top of the pudding later.
- Cut the day-old white bread into thick slices, large enough to fit snugly into the pudding basin. Dip each slice briefly into the berry juices to coat one side, then use them to line the sides and bottom of the basin, juice-side facing inwards. Slightly overlap the bread slices to prevent any gaps.
- Pour the partially cooled berry mixture into the bread-lined basin, reserving a little juice for later. Cover the top with more slices of dipped bread, again ensuring there are no gaps. Trim any excess bread hanging over the edges.
- Place a small saucer or plate on top of the pudding and weigh it down with a can or something heavy. This will help compress the pudding and ensure that it sets properly.
- Refrigerate the pudding for at least 6-8 hours, preferably overnight, to allow the flavours to meld and the pudding to set.
- To serve, remove the weight and cling film from the top of the basin. Place a serving plate upside down on top of the pudding, then carefully flip the whole thing over. Gently lift the basin away, revealing the beautifully shaped pudding.
- Drizzle some of the reserved berry juice over the top of the pudding to give it a glossy finish. Garnish with fresh mint leaves for an extra burst of colour and flavour.
- Slice the Summer Pudding and serve it chilled.
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