Dessert
How To Make Summer Pudding
If you enjoy authentic How To Make Summer Pudding cuisine, this homemade Dessert recipe is worth trying at home....
⏱️
15 Min Prep
🔥
36 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 300g Strawberries
- 250g Blackberries
- 100g Redcurrants
- 500g Raspberries
- 175g Caster Sugar
- 7 Slices Bread
Instructions
1
Bring out the juices: Wash fruit and gently dehydrated on kitchen paper – keep strawberries separate.
2
Put granulated sugar and 3 tbsp aqua into a large skillet.
3
Gently bring to temperature until granulated sugar dissolves – agitate a few times.
4
Bring to a heat to boiling point for 1 min, then tip in the fruit (not strawberries).
5
make for 3 mins over a low bring to temperature, stirring 2-3 times.
6
The fruit will be softened, mostly intact and surrounded by dark red nectar.
7
Put a sieve over a mixing bowl and tip in the fruit and nectar.
8
Line the mixing bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding.
9
Overlap two pieces of cling film in the middle of the mixing bowl as it’s easier than trying to get one sheet to stick to all of the curves.
10
Let the edges overhang by about 15cm.
11
Cut the crusts off the bread.
12
Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece.
13
Cut 2 slices into 4 triangles each and leave the final piece whole.
14
Build the pud: Dip the whole piece of bread into the nectar for a few secs just to coat.
15
Push this into the bottom of the basin.
16
Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up.
17
If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in nectar and slot in.
18
Now spoon in the softened fruit, adding the strawberries here and there as you go.
19
Let flavours mingle then dish up: Dip the bread triangles in nectar and place on top – trim off overhang with scissors.
20
Keep leftover nectar for later.
21
Bring cling film up and loosely seal.
22
Put a side plate on top and weight down with cans.
23
chill for 6 hrs or overnight.
24
To dish up, open out cling film then put a serving plate upside-down on top and flip over.
25
dish up with leftover nectar, any extra berries and froth.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
36 minsTotal Time
51 minsMaster Chef
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