Quick and easy to make, Summer Pudding is at its best with fresh strawberries and raspberries.
Servings: 6 servings
- 5-6 slices bread, from a large unsliced white loaf
- 400 g strawberries
- 350 g raspberries
- 250 g redcurrants and/or blackcurrants fresh or frozen - see note
- 150 g caster sugar
1-litre/2-pint pudding basin
Saucer or plate to just fit inside the basin
2kg weight - any heavy item is fine
Wash the fresh fruit and cut the strawberries into halves or quarters, depending on size
Put a saucepan on a MEDIUM LOW setting and heat the strawberries and sugar for about 3 minutes. Add the raspberries and currants for 2-3 minutes to warm through, draining first if frozenYou are not aiming to cook the fruit, just start to soften it and get the juice starting to run
Slice the bread and remove the crusts
Cut one slice of bread to fit on the bottom of the pudding basin, slightly coming up the sides. Arrange the bread slices to line the sides of the basin, overlapping slightly and filling in any gaps
Strain the fruit and spoon into the bread-lined basin. Add the juice, keeping about 150ml back
Make a lid for the pudding with a slice of breadIt's okay if it's just above the rim of the basin
Place a small plate or saucer that just fits inside the bowl on top and add a 2kg weight. Use anything heavy, e.g. weights from scales or a (clean) stone
Leave in the fridge overnight.
Loosen around the edges with a palette knife. Place the serving dish upside down on the basin and then turn the right way up
Use the reserved juice to cover any white patches left on the bread
Decorate with fresh fruit if desired
Serve with cream or ice cream.
- Frozen currants need no preparation, just defrosting