Posts Tagged ‘Summer berry pudding’

Summer Pudding

Posted on: June 23rd, 2009 by admin 4 Comments

Summer Pudding is a British dessert made of sliced white bread layered in a deep bowl with stewed or macerated berries. The dessert was popular from at least the early 20th century, but there is no actual record of its origin. This recipe was a request via New Mexico, happy summer pudd to you all!!


Making summer pudding is much easier if the bread is a little stale. This helps the fruit juices soak through the bread, which makes the pudding more tasty. Also a good quality white loaf will make all the difference.

Here’s what you will need

  • 200g blackcurrants
  • 200g redcurrants
  • 200g raspberries
  • 200g blackberries
  • 200g strawberries, hulled and quartered, or halved
  • 1/2 cup caster sugar, or to taste
  • 8-12 slices white bread, crusts removed

The berry measurements are rough, so you can add more or less if you have different amounts, or different berries (macerated are great too).

Wash all the fruits carefully. Put all the berries, except the strawberries, in a saucepan with 1/2 cup (125ml) water and the sugar and heat gently for 5 minutes, or until the berries begin to collapse. Add the strawberries, then remove from the heat and let the mixture cool.

Use the bread to line a 2-liter pudding basin, a large deep bowl or 6 ramekins. For one large pudd, cut out a large circle from one slice of the bread for the bottom, then cut the rest into wide fingers. For the small moulds, use one slice of bread for each, cutting a circle to fit the bottom and strips to fit snuggly around the sides. Drain a little of the juice off the fruit mixture. Dip one side of each piece of bread in the juice before fitting it, juice-side down, into the basin, leaving no gaps. Don’t squeeze or flatten the bread too much or it won’t absorb the juices.

Now you just fill the center of the basin with the fruit and add just a little juice. Cover the top with the remaining dipped bread and trim to fit. Cover with plastic wrap.

Put the bowl/pan on an oven tray to catch any juices that might overflow with the next step. Place a small plate that fits inside the dish onto the plastic wrap, then weigh it down with heavy cans or weights a few kilos is good, (3-4 lb). For the small moulds, cover with plastic and sit a small can, or a similar weight, on top of each.

Refrigerate overnight with the weight on. To serve, carefully turn out the pudding and serve with any leftover fruit mixture, juice and cream.


Recipe is a variation from: Classic Essential Puddings (Murdoch books)