📝 About This Recipe
A quintessential British classic, Summer Pudding is a vibrant celebration of the season's most luscious soft fruits encased in a ruby-red bread crust. This no-bake masterpiece relies on the alchemy of fresh berries and slightly stale bread, which absorbs the jewel-toned juices to create a moist, cake-like texture. It is the ultimate refreshing finale to a garden lunch, offering a perfect balance of tartness and sweetness that has graced English tables for centuries.
🥗 Ingredients
The Fruit Filling
- 350 grams Raspberries (fresh and firm)
- 150 grams Blackcurrants or Redcurrants (stripped from stalks)
- 150 grams Blackberries (wild or cultivated)
- 100 grams Blueberries (optional but adds depth)
- 175 grams Golden Caster Sugar (adjust based on fruit tartness)
- 3 tablespoons Water
- 1 tablespoon Lemon Juice (freshly squeezed)
The Structural Base
- 8-10 slices White Sandwich Bread (firm, slightly stale, crusts removed)
- 1 tablespoon Creme de Cassis (optional, for a sophisticated kick)
For Serving
- 300 ml Double Cream (chilled)
- 1 tablespoon Icing Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste
- 1 handful Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Prepare a 1.2-liter (2-pint) pudding basin by lightly greasing it with a tiny bit of neutral oil or lining it tightly with plastic wrap, leaving plenty of overhang to help with unmolding later.
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2
In a large saucepan, combine the sugar and water. Heat gently over low heat, stirring occasionally, until the sugar has completely dissolved into a clear syrup.
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3
Add the firmer fruits first: the currants and blueberries. Simmer gently for 2-3 minutes until they just begin to soften and release their vibrant juices.
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4
Gently fold in the raspberries and blackberries along with the lemon juice and Creme de Cassis. Cook for just 1 minute more—you want the fruit to stay somewhat whole rather than turning into a jam.
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5
Place a sieve over a large bowl and drain the fruit. Reserve all the precious dark red syrup; this is vital for coloring the bread.
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6
Remove the crusts from your bread slices. Cut one circle out of a slice to fit the bottom of the pudding basin perfectly.
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7
Cut the remaining slices into medium-sized wedges or rectangles. Dip one side of the bread circle into the reserved syrup and place it, syrup-side down, into the bottom of the basin.
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8
Dip one side of each bread wedge into the syrup and line the sides of the basin, overlapping them slightly to ensure there are no gaps for fruit to leak through. Ensure the syrup-soaked side faces outward against the bowl.
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9
Carefully spoon the drained fruit into the bread-lined basin, packing it down gently. Pour over 2-3 tablespoons of the extra syrup to fill any internal cavities.
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10
Cover the top of the fruit with the remaining bread slices (also dipped in syrup), trimming them to fit snugly like a lid.
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11
Place a small plate or saucer that fits just inside the rim of the basin directly onto the bread lid. Place a heavy weight (like a large can of beans or a kitchen weight) on top of the plate to compress the pudding.
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12
Chill in the refrigerator for at least 6 hours, but ideally overnight. This allows the juices to permeate every crumb of the bread.
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13
When ready to serve, remove the weight and plate. Gently run a thin palette knife around the edge, invert the basin onto a rimmed serving plate, and lift the bowl away carefully.
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14
If there are any white patches of bread visible, brush them with the remaining reserved syrup. Whip the double cream with icing sugar and vanilla until soft peaks form.
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15
Slice into generous wedges at the table and serve with a dollop of the Chantilly cream and a sprig of fresh mint.
💡 Chef's Tips
Use 'day-old' sturdy white bread; very fresh or soft brioche-style bread will turn to mush and won't hold the shape. Always include currants (red or black) if possible, as their natural pectin helps the pudding set firmly. Don't overcook the fruit; you want the texture of the berries to be distinct, not a homogenized sauce. If you have leftover syrup, serve it in a small jug on the side for those who want an extra soak. If you're worried about unmolding, lining the bowl with a double layer of cling film is a foolproof insurance policy.
🍽️ Serving Suggestions
Serve with a chilled glass of Elderflower pressé or a sweet Dessert Wine like a Sauternes. A side of extra fresh berries tossed in a little sugar adds a beautiful textural contrast. For a modern twist, serve with a scoop of high-quality clotted cream ice cream instead of whipped cream. Pair with a pot of Earl Grey tea for the perfect traditional British afternoon treat. Garnish with edible flowers like pansies or borage for a stunning summer garden aesthetic.