Summer pudding

Summer pudding
Serves: 4
  • 900g mixed soft fruit
  • 150g caster sugar
  • ½ (approx.) loaf white sliced bread
  1. Select a medley of any soft summer fruits available, including raspberries, blackberries, red or blackcurrants and cherries. Pick over the fruit, removing stalks and stones.
  2. Put the fruit and sugar in a thick-bottomed pan over a gentle heat and stir occasionally until the fruit is tender and the juice has run. Set aside to cool and add more sugar if needed.
  3. Remove crusts from the bread and line the bottom of a soufflé dish or 900ml pudding basin, cutting the bread to fit neatly together. Cut more slices in fingers to fit closely, leaving no gaps.
  4. Half fill with fruit, cover with sliced bread, add remaining fruit and cover closely with more bread.
  5. Spoon over the remaining juice to soak the bread and just fill the dish. Reserve any surplus juice.
  6. Fit a small plate into the top of the dish, put on a 1kg weight and chill overnight.
  7. To unmould, place a serving dish on top of the basin and invert both quickly. Carefully lift off the basin (some of the juice will run out onto the serving plate, which looks pretty. If there are any white patches of bread, spoon over some of the reserved juice.
  8. Serve with cream and fresh berries.
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