Ingredients: Summer pudding, packed with juicy fresh berries, is one of my all time favorite desserts of the summer. This pudding looks spectacular when plated, giving the impression it’s a pretty complicated recipe, but making this classically dessert is so much easier than it looks. It’s so easy in fact, I think it’s a perfect recipe for beginners.Serves: 8
- 16oz fresh strawberries (2/3 of a container for the pudding and the
remainder to garnish)
- 6oz fresh blackberries
- 12oz fresh raspberries
- 4oz fresh blueberries
- 3/4 cups sugar
- 1/3 cup water
- 10 medium slices white bread (day old bread is best)
1. Add the sugar and water to a large saucepan over gentle heat. Stir until
the sugar dissolves. Bring to the boil and allow the syrup to simmer for 1
2.Add the raspberries, blackberries and blueberries to the syrup and reduce the
heat to low. Do not cook the strawberries. Cook the fruit for 3 minutes,
stirring the mixture gently a few times, being careful not to break up the
3.Remove the fruit from the heat and allow to cool slightly. Strain the fruit
using a sieve over a large bowl.
4.Remove the crusts from the slices of bread. Cut 4 pieces of bread in half on a
slight diagonal. Place 2 slices of bread side by side, and another above them.
Place the 1.5 quart pudding bowl upside down over the slices of bread and cut
around the circumference to create two semi-circles of bread, plus an additional
5.Take another two slices of bread and use a saucer, smaller than the
circumference of the bowl, to cut an additional two semi-circles for the middle
of the pudding. Cut a smaller circle from the last slice of bread.
6.Use 2 x 20 inch sheets of plastic wrap to line a 1.5 quart pudding bowl,
allowing the excess film to hang over the sides of the bowl.
7.Take the smallest circle of bread and dip it into the fruit juices to coat it.
Place it at the very bottom of the pudding bowl. Next dip the triangular side
pieces into the juice. Line the sides of the bowl by slightly overlapping the
8.Add the sliced strawberries to the fruit mixture. Spoon one third of the fruit
into the bowl. Dip the smaller two semi-circular bread pieces into the fruit
juice. Place them over the first layer of fruit.
9.Add the remainder of the fruit to the pudding bowl. Soak the larger
semi-circles of bread in the juice and place them over the fruit in the bowl.
Reserve the excess juice in a sealed container in the refrigerator.
10.Bring the cling film up and over the bottom of the pudding. Place a smaller
plate or saucer on top of the pudding and weigh it down with cans, or another
11.Chill in the refrigerator for 6 hours or overnight.
12.To remove the pudding for serving, open out the saran wrap. Place a serving
plate upside-down on top and flip the pudding over. Remove the saran wrap
(clingfilm). Decorate with the additional strawberries and any other fruit of
choice. Serve slices of the pudding with leftover juice, and cream.