A deliciously sweet Summer pudding, that is so easy to make.
Summer Berry PuddingAdd to My Cookbook
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- Difficulty Level Easy
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- 500g fresh strawberries
- 250g fresh raspberries
- 250g fresh blueberries
- 100g caster sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 loaf of sliced white bread
- extra fresh berries, to decorate
- mint sprigs, to decorate
- Cut the tops off the strawberries, then cut the berries in halves or quarters, depending on their size. Place the strawberries, raspberries and blueberries (or any 1kg combination of fresh berries) in a saucepan over a medium-low heat. Pour over the sugar and lemon juice and stir to coat all the berries with the sugar. Allow the berries to sit on the heat for 5–10 minutes, until they release a good amount of syrupy juice. Stir the berries now and then, but try not to break them up – you want them to retain their shape as much as possible. Remove from the heat and set aside.
- Meanwhile, line an 18cm pudding mould or nicely shaped bowl with cling film so that it will be easier to turn the pudding out when it’s done. Cut the crusts off the bread, making square slices. Line the inside of the bowl with the slices. Cut some of the slices into triangles so that they fit neatly in the gaps between the square slices, fitting them together like a jigsaw puzzle.
- Spoon half of the berries and half of their juices into the bread-lined bowl. Cover the berries completely with a neat layer of bread, then spoon over the rest of the berries and their juices. Cover the berries with a final layer of bread, making sure it goes right to the edges of the bowl.
- Cover the final bread layer with a piece of cling film. Put a plate on top of the bowl – one that’s small enough to fit within the bowl – then place something heavy on top of the plate, like a tin of beans or a carton of milk. You want to weigh the pudding down so that it compacts a bit. Put the weighted pudding in the fridge for at least 8 hours but ideally overnight.
- To serve, remove the cling film from the final bread layer and turn the pudding upside down onto a serving platter. Gently lift the bowl off and peel off the cling film. Decorate the pudding with the extra fresh berries and mint sprigs.