📝 About This Recipe
A quintessential British classic, Summer Pudding is a vibrant celebration of the season's most luscious berries encased in a jewel-toned bread crust. This no-bake masterpiece relies on the natural juices of raspberries, currants, and blackberries to transform simple white bread into a sophisticated, ruby-red delight. It is the ultimate refreshing finale to a garden party, offering a perfect balance of tart fruit and subtle sweetness.
🥗 Ingredients
The Fruit Base
- 400 grams Raspberries (fresh and firm)
- 200 grams Redcurrants (strigged/removed from stems)
- 150 grams Blackcurrants or Blueberries (stems removed)
- 150 grams Blackberries (large berries halved if necessary)
- 175 grams Golden Caster Sugar (adjust based on fruit sweetness)
- 3 tablespoons Water (to help start the syrup)
The Structural Casing
- 8-10 slices White Sandwich Bread (slightly stale, firm texture, crusts removed)
- 1 teaspoon Vanilla Bean Paste (to be added to the fruit syrup)
For Serving
- 227 grams Clotted Cream (traditional accompaniment)
- 1 handful Fresh Mint Leaves (for garnish)
- 1/2 cup Extra Berries (reserved for plating)
👨🍳 Instructions
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1
Prepare a 1.2-liter (2-pint) pudding basin by lightly greasing it with a flavorless oil or lining it with a double layer of plastic wrap, leaving plenty of overhang to help unmold later.
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2
In a large wide saucepan, combine the caster sugar and 3 tablespoons of water. Heat gently over medium-low heat, stirring until the sugar has completely dissolved into a clear syrup.
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3
Add the firmer fruits first: tip the redcurrants and blackcurrants into the syrup. Cook for 2-3 minutes until they begin to soften and just start to pop their skins.
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4
Gently fold in the raspberries and blackberries along with the vanilla bean paste. Cook for only 1-2 minutes more. You want the fruit to release its deep red juice without turning into a mushy jam.
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5
Place a sieve over a large bowl and carefully drain the fruit. Reserve all the precious dark red syrup in the bowl and set the cooked fruit aside to cool slightly.
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6
Remove the crusts from your bread slices. Cut a small circle out of one slice to fit the very bottom of the pudding basin. 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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7
Cut the remaining bread slices into slightly tapered rectangles or triangles. Dip one side of each piece into the syrup and line the sides of the bowl, overlapping them slightly to ensure there are no gaps for fruit to leak through.
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8
Spoon the cooked fruit into the bread-lined basin, packing it down gently. Pour over about 2-3 tablespoons of the remaining syrup to fill any internal crevices, but keep the rest of the syrup for serving.
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9
Cover the top of the fruit with the final pieces of bread (syrup-dipped as before) to create a 'lid'. Ensure the bread is flush with the edges of the side pieces.
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10
Fold the overhanging plastic wrap over the top. Place a small plate or saucer that fits just inside the rim of the basin directly onto the pudding.
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11
Place a heavy weight (like a large tin of beans or a kitchen weight) on top of the plate to compress the pudding. Refrigerate for at least 12 hours, preferably 24, to allow the bread to fully absorb the juices and set.
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12
To serve, remove the weight and plate. Gently peel back the plastic. Invert the basin onto a rimmed serving plate. If you used plastic wrap, gently tug on it to release the suction; if not, run a thin palette knife around the edge.
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13
If any white patches of bread remain on the outside, brush them with the leftover reserved syrup until the pudding is a uniform, glistening ruby red.
💡 Chef's Tips
Use 'stale' bread that is 2-3 days old; fresh bread can become too soggy and may collapse under the weight. Always include a mix of tart and sweet berries; the redcurrants provide the necessary acidity to balance the sugar. Do not boil the fruit for too long; you want the berries to hold their shape for a better texture. If you find a white spot after unmolding, simply 'paint' it with the leftover syrup using a pastry brush. For a cleaner slice, use a very sharp serrated knife and wipe it between each cut.
🍽️ Serving Suggestions
Serve with a generous dollop of Cornish clotted cream or thick double cream to cut through the acidity. A glass of chilled dessert wine, such as a Late Harvest Riesling, pairs beautifully with the berry notes. Garnish the base of the plate with extra fresh, uncooked berries and a few sprigs of mint for a professional look. For a modern twist, serve alongside a scoop of lemon sorbet for a refreshing temperature contrast. Pair with a hot pot of Earl Grey tea; the bergamot notes complement the summer fruits perfectly.