Summer Pudding
Summer Pudding is a delightful British dessert that captures the essence of summer in every bite.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, British, Summer, Vegetarian, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 300 g strawberries
- 250 g blackberries
- 100 g redcurrants
- 500 g raspberries
- 175 g caster sugar
- 7 g bread
Instructions
- Rinse the fruit and carefully pat it dry with paper towels, keeping the strawberries aside.
- Combine sugar and 3 tablespoons of water in a large saucepan.
- Heat the saucepan gently until the sugar is fully dissolved, stirring occasionally.
- Increase the heat and let the mixture boil for 1 minute.
- Incorporate the fruit (except for the strawberries) into the saucepan.
- Simmer the fruit on low heat for 3 minutes, stirring 2-3 times.
- Take the fruit and juice off the heat when they have softened and are surrounded by a dark red liquid.
- Set a sieve over a bowl and transfer the fruit and juice into the sieve.
- Line a 1.25-litre basin with plastic wrap, overlapping two sheets in the center.
- Make sure the edges of the plastic wrap hang over by about 15 cm.
- Remove the crusts from the bread.
- Slice 4 pieces of bread diagonally in half to create 2 uneven rectangles from each piece.
- Cut 2 slices of bread into 4 triangles each.
- Keep the last piece of bread intact.
- Soak the whole piece of bread in the juice for a few seconds to cover it.
- Press the soaked bread into the bottom of the basin.
- Dip the irregular rectangular pieces of bread individually into the juice.
- Arrange the dipped rectangular pieces around the sides of the basin, alternating between the wide and narrow ends.
- If needed, cut the last piece of bread into a triangle, dip it in the juice, and fit it in.
- Spoon the softened fruit into the basin, adding strawberries according to your preference.
- Soak the bread triangles in the juice and place them on top of the fruit.
- Use scissors to trim any excess bread that is hanging over.
- Save any remaining juice for later.
- Bring the plastic wrap up and loosely cover the pudding.
- Set a side plate on top and weigh it down with cans.
- Refrigerate the pudding for 6 hours or overnight.
- When ready to serve, unwrap the plastic film and place a serving plate upside down on top.
- Invert the pudding onto the serving plate.
- Serve with the reserved juice, additional berries, and cream.