sUmmerpudding is a classic British dish and a wonderful centerpiece. We often get Christmas puddings from The Carved Angel they come with a sink, so I have a growing collection.
Use a soft, white bread, such as an old-fashioned bloomer; make sure to press the pudding down so that the juices from the berries soak into the bread – that’s what makes it so delicious.
times
Preparation time: 30 minutes, plus chilling overnight
Serves
four
Ingredients
- 100 g strawberries, peeled and quartered
- 200 g red berries
- 200 g blackcurrants
- 400 g raspberries
- 150-200 g caster sugar, depending on how tart the berries are
- 8-10 slices of white bread, crusts removed
- Powdered sugar, for dusting
- 250 ml heavy cream, to serve
Method
- Wash all berries, remove any stems and place in a saucepan with 150 g sugar (add a little more if your berries are very tart). Heat gently for about three minutes to dissolve the sugar, but don’t overheat (you don’t want to cook the fruit). Remove from fire.
- Line a 1 liter pudding mold with cling film.
- Trim a slice of bread to fit the bottom of the container. Trim the rest of the slices to fit the sides and use them to line the tray, making sure there are no gaps; fill any gaps with smaller pieces of bread. Set aside a slice for the bottom of the pudding.
- Pour the fruit and any juices into the pudding mold, reserving three to four tablespoons of the juices. Finish the pudding with the last slice of bread.
- Cover with baking paper and a saucer or plate that fits snugly into the pudding mold. Put a heavy weight on it and let it sit overnight in the fridge along with the saved juices.
- Before serving, loosen the pudding with a knife and transfer to a plate. Spoon the reserved juices over the pudding to make sure all the bread is covered and submerged in the juices.
- Sprinkle with powdered sugar and serve with whipped cream.