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Summer pudding


Serves: 8
timePrep time: 25 mins
timeTotal time:
Summer pudding
Recipe photograph by Martin Poole
Summer pudding dates back to the Victorian era, where it was originally known as ‘hydropathic pudding’, so named because it was served at health resorts as an alternative to pastry

Serves: 8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
135Kcal
Fat
1gr
Saturates
0gr
Carbs
25gr
Sugars
12gr
Fibre
5gr
Protein
4gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 7-8 slices slightly stale white bread, crusts removed
  • 600g raspberries
  • 1 x 150g pack redcurrants
  • 1 x 150g pack blackcurrants
  • 3 tbsp caster sugar
To serve
  • fresh berries of your choice
  • double cream or dairy-free cream (optional)

Step by step

Get ahead
Make the day before to let the juices soak in.
  1. Line a 1.2 litre pudding basin with clingfilm, extending over the sides. Take one slice of bread and cut out a circle the same size as the base of the basin. Cut each of the remaining slices of bread widthways into 3 fingers. Set aside.
  2. Place the raspberries, redcurrants and blackcurrants in a large saucepan with the sugar and 3 tablespoons water and heat gently to simmering point, then cook gently for about 5-7 minutes, until the fruit releases its juices but still holds its shape. Tip into a sieve set over a bowl to catch the juices.
  3. Briefly dip each of the pieces of bread into the fruit juices and use to line the basin, starting with the base piece. Overlap the edges of the slices slightly so that they fit snugly and there are no gaps. You’ll need to reserve a few for the lid of the pudding. Set aside 1 tablespoon of the fruit juice before returning the fruit to the remaining juice.
  4. Spoon the juicy fruit into the lined pudding basin. Top with the reserved bread, to fit. Bring the clingfilm over to loosely cover.
  5. Find a saucer or small plate that fits neatly inside the basin, rest it on top of the top bread layer and weigh down with a heavy object(s). Leave to cool then chill overnight before turning out onto a serving plate. Use the reserved juice to brush any pale patches of bread, garnish with the fresh berries and serve with double cream, if you like.
    Tip
    Check your bread is dairy-free, if required.

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