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Summer Pudding

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Ingredients

175 g/6 oz blackcurrants
175 g/6 oz redcurrants
175 g/6 oz blueberries or bilberries
175 g/6 oz small strawberries
175 g/6 oz raspberries
175 g/6 oz cherries, pitted
4-6 tablespoons caster sugar
1 lemon, zest pared in large strips
1 large loaf of stoneground wholemeal bread, thinly sliced, crusts removed
Mint leaves and icing sugar, to decorate

Details

Serves: 4


Method

Begin making the puddings the day before you need them. Reserve a few little bunches of berries for decoration, then strip the stalks and hulls from all the fruit. Place the fruit in a saucepan with 4 tablespoons of the sugar and the strips of lemon zest. Heat gently, until the juices just begin to flow from the fruit, then remove from the heat. Taste and add more sugar if necessary. Pour the fruit into a colander set over a bowl to collect the juices. Remove the lemon zest.


Cut out four circles of bread to fit the bases of four individual pudding moulds. Cut strips of bread long enough to line the sides of the moulds with about 5 mm/ ¼ inch over. Dip the bread in the fruit juice, then line the moulds, putting the circles in first and then pressing the strips up the sides. Pack the fruit into the moulds, right to the top of the bread. Cut four more circles of bread to cover the fruit, first dipping them in the fruit juice. Cover with cling film and place on a small tray. Cover with another tray and press it in place with heavy weights. Chill overnight.


Puree any remaining fruit with its juices, pass through a fine sieve into a container and chill.


Before serving, trim away any excess bread. Run a thin-bladed knife around each pudding and invert on to a serving plate. Shake to remove the puddings from the moulds. Pour a little sauce over and around each pudding, and decorate with the reserved berries and some small mint leaves. Dust lightly with icing sugar.


Serve with pouring cream crème fraiche.

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