How to make summer pudding

Follow this handy step-by-step recipe and make the most of sweet, juicy berries with a classic summer pudding. Layered with pink, juice-soaked bread, this easy dessert is perfect for getting ready in advance to feed a crowd. Don’t neglect to screenshot the substances at the backside before you go shopping.
Prepare the pudding bowl
Lightly grease a 1 ltr pudding bowl with sunflower or vegetable oil, then line with 2 layers of clingfilm, leaving lots overhanging the facets of the bowl.
Cook the berries
Put 750g mixed summer time berries (such as raspberries, blackberries, blueberries, redcurrants, blackcurrants or pitted cherries) in a massive pan. Add 125g golden caster sugar and the zest and juice of half of an orange. Cook over a low heat for 5 minutes till the sugar has dissolved and the berries have launched their juices, then set aside to cool. Stir as little as feasible to hold the berries intact.
Strain the juice
Once cool, stir through an extra 150g raspberries and 150g hulled and sliced strawberries to provide the filling some freshness and texture. Strain via a sieve to separate the fruit from the juices, reserving the fruit for later and pouring the juice into a massive shallow dish.
Line the bowl
Cut the crusts off 8 slices of white bread. Cut a circle from one slice to match the bottom of the pudding bowl then reduce the other 7 slices in 1/2 on the diagonal. Set four triangles aside for the top. Dip one facet of the bread circle in the juice then put in the bottom of the pudding bowl, juice-side down. Repeat with the bread triangles, pressing them juice-side outwards, around the facets of the bowl, overlapping them to make certain there are no gaps. If there are any gaps, simply push a small piece of bread into the gap to cover.
Add the filling
Spoon the reserved fruit into the bread-lined bowl, filling to the top. Trim any bits of bread sticking up at the edges.
Cover the fruit
Use the reserved bread triangles to cover the top, then drizzle or spoon the final berry juices over the pinnacle of the bread to cover.
Press and chill
Fold over the overhanging clingfilm to cowl the top, then put a small plate (just smaller than the top of the bowl) on pinnacle of the pudding and switch to the fridge. Place some thing heavy on pinnacle to weigh it down (such as a 1kg bag of sugar, a heavy e book or a bowl crammed with water). Chill in a single day so that the bread can soak up all the juices from the fruit.
When geared up to serve, elevate off the weight and unwrap the clingfilm on top. Place a giant serving plate over the top of the bowl then cautiously turn over to invert the pudding onto the plate. Use the clingfilm to help raise the bowl off the pudding, then serve in slices with some more sparkling berries and a dollop of whipped cream or crème fraîche.
Make ahead
After chilling overnight, the summer pudding will maintain in the fridge for up to 3 days. It additionally freezes well. Ensure that the pudding bowl is freezer-proof before starting, then wrap the complete bowl in a double layer of clingfilm earlier than freezing. Defrost overnight in the fridge earlier than serving.
We’ve made a handy buying listing so you can get everything you want to make this perfect summer season pudding. Don’t forget to screenshot before you go shopping!
sunflower or vegetable oil, for greasing
750g blended summer season berries (any combine of raspberries, blackberries, blueberries, redcurrants, blackcurrants and pitted cherries)
125g golden caster sugar
½ orange, zested and juiced
150g raspberries
150g strawberries, hulled and sliced
8 slices white bread
fresh berries, to serve (optional)
whipped cream or crème fraîche, to serve (optional)

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