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Summer Pudding
White bread soaked through with the juice of summer berries until it turns the colour of a garnet — the great no-bake pudding of the English summer.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Yield
- Serves 6
- Difficulty
- Easy
- Era
- Victorian spa pudding
Ingredients
- 800g mixed summer berries (raspberries, redcurrants, blackcurrants, blackberries)
- 150g caster sugar; splash of water
- 8–10 slices day-old white bread, crusts removed
- Clotted cream, to serve
Method
- Simmer the berries with the sugar and water for 5 minutes until the juices run; cool slightly.
- Line a 1-litre pudding basin with the bread, cutting to fit snugly with no gaps.
- Fill with the fruit and most of the juice; lid with more bread.
- Weight down with a plate and a tin; chill overnight.
- Turn out — it should gleam garnet-red — and serve with the reserved juice and clotted cream.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.