Summer pudding


Ingredients

5-6 slices of thin white bread, crusts removed

600g frozen mixed berries, defrosted

150g caster sugar - add a little more if you have a sweet tooth

Method

  1. Place the defrosted berries and caster sugar in a medium saucepan and slowly bring to the boil. Remove from the heat and allow to cool
  2. Strain the cooled, sweetened berries using a sieve over a glass bowl, keeping the juice aside for soaking
  3. Line two small dishes with cling film, making sure there is plenty hanging over the edges
  4. Using a pastry cutter that is the same size as the bottom of the dishes you are using, cut two circles out of the bread. Halve the remaining slices of bread lengthways
  5. Dip one side of each circle of bread into the berry juice and lay juice-side down against the cling film
  6. Repeat with the lengths of bread, placing them around the sides of the dishes. Make sure there are no gaps between the dipped bread
  7. Let the ends of the bread hang over slightly, this will be important later on
  8. Once the bottoms and sides of the dishes are completely lined with juice-dipped bread, spoon the berries into the middle and pack the mix down with the back of a spoon to ensure any gaps are filled
  9. Fold over the ends of the dipped bread and fill any gaps with a little more juice-dipped bread
  10. Fold the cling film over the top to seal the pudding. Place a plate or saucer on top with a heavy weight - we used an unopened tin of baked beans
  11. Leave in the fridge overnight to rest and set
  12. When ready to serve, remove the puddings from the fridge and take off the weights and plates
  13. Unwrap the cling film and place upside down on the serving plate. Gently lift the glass bowl off the plate, while holding down the cling film
  14. Remove the cling film and serve with crème fraiche or vanilla-sweetened cream

 

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