Summer Pudding

This is something we don't often make, but we have had a lot of currants this year and someone suggested we make some Summer Pudding, so here it is.




8 Oz (225gr) of Redcurrants
4 Oz (110gr) of Blackcurrants
4 Oz (110gr) of Ripe Strawberries
4 Oz (110gr) of Blackberries
8 Oz (225gr) of Raspberries
5 to 6 Oz (110/20gr) of Caster or fine grained Sugar.
About 6 slices of good white bread with the crusts cut off, (Fig 1)
Medium sized Pudding bowl or dish, about 850 ml or 1.5 pints.

Some Crème de Cassis can also be used to pour over the pudding; it will freshen up the syrup if required.

   Summer Pudding



Clean and de-stalk all of the fruit.

There are two ways of doing the next part: Place all of the fruit in a pan with the sugar and heat until the fruit starts to cook and give off juice and the sugar is dissolved. Don't overcook the fruit as you want it to retain its shape and texture.

Grease the sides of the pudding dish with some butter, line with the slices of bread, cutting out a circle for the bottom, which should be placed in first. Make sure the bread overlaps to prevent gaps.

Spoon in the fruit up to the top, making sure you retain some juice to pour over the top once you have placed another slice of bread on top. Place a plate that fits inside the pudding bowl, but is a tight fit on top of the pudding and add some weight such as a bag of flour or sugar to press it down for a couple of hours. Once pressed, place in the fridge over night and it's ready to serve the next day.

You can, however, also do as I did in this second recipe, which was to line the bowl with Clingfilm leaving a tail or flap to fold over later(Fig 2); slice the crust off the bread and trim to size (Fig 3) then line the bowl.

After cleaning and de- stalking the fruit, mix it all together and place in the bread lined bowl (Fig 4) retaining about ¼ to place in a pan with the sugar to reduce to a syrup. Cut a slice of bread to top the bowl (Fig 5) then press the contents down by hand, making enough room to leave a gap at the top of the basin, you will eventually tuck the cling film into this gap to form a cover (Fig 6).

Before covering with the Clingfilm, pour the syrup over the top and let it soak in (Fig7). Once the Syrup is soaked into the top and the juice is starting to show through the bread on the sides (Fig 8), cover with the Clingfilm, place in the microwave for 2 minutes to start the cooking process, remove and let it cool down; repeat this process once the pudding is cool; this should ensure the fruit is partially cooked inside the Pudding.

Place a plate or a bowl on top of the pudding with a bag of flour or sugar on top to act as a weight and stand for a couple of hours, put in the fridge overnight.

Next day, remove the pudding from the bowl, take off the Clingfilm and if there is still bread showing, pour the Crème de Cassis over the top to provide a uniform colour (Fig 9). To be fair, you can put the Cassis over anyway, you don't need an excuse.

Serve with Cream/ Ice cream (Fig 10), if you're mean, it will serve 6, if you're generous it will serve 4.

(Recipe for Crème de Cassis will follow shortly)

Figure 1 Figure 2 Figure 3 Figure 4


Figure 5 Figure 6 Figure 7 Figure 8


Figure 9 Figure 10 Syrup