📝 About This Recipe
A quintessentially British masterpiece, this Summer Pudding is a vibrant celebration of the season's most luscious berries encased in a jewel-toned bread crust. As the berries release their crimson juices, the bread transforms into a tender, ruby-colored shell that captures the very essence of a summer garden. It is a sophisticated, no-bake dessert that balances tartness and sweetness with a refreshing elegance that has graced English tables for centuries.
🥗 Ingredients
The Fruit Filling
- 3 cups Raspberries (fresh and firm)
- 1.5 cups Blackcurrants or Blueberries (stems removed)
- 1.5 cups Redcurrants (stripped from stems)
- 1.5 cups Blackberries (plump and ripe)
- 1 cup Strawberries (hulled and quartered)
- 3/4 cup Golden Caster Sugar (adjust based on fruit sweetness)
- 2 tablespoons Water
- 1 piece Vanilla Bean (split and seeds scraped)
The Bread Shell
- 10-12 slices White Sandwich Bread (slightly stale, firm texture, crusts removed)
For Serving
- 1 cup Double Cream or Crème Fraîche (for drizzling)
- 1 sprig Fresh Mint (for garnish)
👨🍳 Instructions
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1
Begin by preparing your pudding basin (1.5-quart capacity). Lightly grease the inside with a neutral oil or line it with plastic wrap, leaving plenty of overhang to help unmold the pudding later.
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2
In a large wide saucepan, combine the sugar, water, and vanilla seeds. 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: the blackcurrants and redcurrants. Simmer gently for 2-3 minutes until they just begin to soften and release their deep purple and red juices.
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4
Fold in the raspberries, blackberries, and strawberries. Cook for a further 1-2 minutes. You want the fruit to stay somewhat intact while creating a generous amount of dark red syrup.
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5
Place a sieve over a large bowl and drain the fruit. Reserve all the precious syrup in the bowl and set the fruit aside to cool slightly.
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6
Prepare the bread by removing all crusts. Cut one slice into a small circle to fit the very bottom of the basin. Cut the remaining slices into medium-sized wedges or rectangles.
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7
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 the bread wedges into the syrup one by one and line the sides of the basin. Overlap them slightly to ensure there are no gaps where fruit might leak through.
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9
Carefully spoon the cooked fruit into the bread-lined basin, packing it down gently. Pour in about 3-4 tablespoons of the extra syrup to fill any internal air pockets.
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10
Cover the top of the fruit with the remaining syrup-dipped bread slices to create a 'lid'. Ensure the entire surface is sealed.
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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 tomatoes or a kitchen weight) on top of the plate.
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12
Refrigerate the pudding for at least 8 hours, but preferably overnight. This allows the bread to fully absorb the juice and the structure to set firmly.
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13
When ready to serve, remove the weight and plate. Gently run a thin palette knife around the edge. Invert a serving plate over the basin and flip it confidently. The pudding should slide out beautifully.
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14
Use any remaining reserved syrup to brush over any white patches of bread that didn't get fully soaked. Garnish with fresh mint and extra berries.
💡 Chef's Tips
Use high-quality, slightly stale white bread; very fresh bread will become mushy rather than structural. Don't skip the blackcurrants or redcurrants as their natural pectin helps the pudding set and provides necessary tartness. If you have leftover syrup, boil it down into a thick glaze to pour over the finished pudding for extra shine. Always weigh the pudding down during chilling; this compression is what creates the iconic 'cake-like' texture of the bread. Avoid using frozen berries if possible, as they release too much water and can make the pudding soggy rather than syrupy.
🍽️ Serving Suggestions
Serve with a generous pour of chilled double cream to balance the tart berries. A dollop of tangy crème fraîche provides a sophisticated contrast to the sweet fruit. Pair with a chilled glass of Elderflower pressé or a light Rosé wine. Add a side of shortbread cookies for a delightful textural crunch. For a modern twist, serve with a scoop of high-quality vanilla bean or clotted cream ice cream.