Classic summer pudding

Cuisine : English
Calories : 458
Type : Vegetarian
Serving Size : 6
Course : Dessert
Preparation Time : 35  Min

No Ingredient Quantity Measure Type
1 redcurrants 225 Gms
2 blackcurrants 110 Gms
3 raspberries 450 Gms
4 caster sugar 150 Gms

Recipe Details
A Classic summer pudding is one of the best ways to use wonderful summer fruits. Choose those with rich, strong flavors and colors for the best summer.

Cooking Instructions

Separate the redcurrants and blackcurrants from their stalks by holding the tip of each stalk firmly between finger and thumb and sliding it between the prongs of a fork pushing the fork downwards, so pulling off the berries as it goes. Rinse all the fruits, picking out any raspberries that look at all musty.

Place the fruits with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has dissolved and the juices begin to run – don't overcook and so spoil the fresh flavour. Now remove the fruit from the heat, and line the pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together. Fill in any gaps with small pieces of bread, so that no juice can get through when you add the fruit.

Pour the fruit and juice in (except for about two thirds of a cupful), then cover the pudding with another slice of bread. Then place a small plate or saucer (one that will fit exactly inside the rim of the bowl) on top, and on top of that place a 3 lb or 4 lb (1.3 kg or 1.8 kg) weight, and leave in the fridge overnight.

Just before serving the pudding, turn it out on to a large serving dish and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve cut into wedges, with a bowl of thick cream on the table.


Garnishing Instructions
Decorate with extra fruit around the base of the pudding

Serving Instructions
Serve cut into wedges, with a bowl of thick cream on the table.

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