The Ultimate Simple Summer Pudding Recipe
Recently, I went berry picking at Cammas Hall Farm. I love fresh fruit and it’s a great way of helping the local source trade, as well as getting delicious produce! Plus, frolicking among the grove is pretty fun too :P… You can’t really get away with doing that at a supermarket 😉
Due to the fact I had soo many berries, I decided to make my favourite pudding: Summer Pudding.
It went down an absolute treat with family and friends (even got me a few gf points too!) so if you want to know the recipe for this simple summer showstopper, read on…
A whole loaf of white bread (crusts removed with a serrated knife)
150g golden ;caster sugar
(you can use any berries you like, just stick to the same quantity – I used blackberries, raspberries, strawberries, redcurrants and blackcurrants!)
Pudding basin/glass bowl with a capacity of 1 litre
Saucepan + spoon
Cutting board + knife
Cut all the bread’s crusts off and into a circular shape for the basin (which will be the top once turned upside down) and oblongs for the edges.
Press down into cold wet bowl, squidging it to the edges with no gap left open to seal it until it looks something like this…
Separate the blackcurrants from their stalks by holding the tip of each stalk and sliding it between the prongs of a fork, pushing the fork downwards and pulling off the berries as it goes.
Rinse all fruit and place in a large pan together with the sugar and a splash or two of cold water.
Cook over a medium heat for 3–5 minutes until the sugar has dissolved and the juices begin to run.
Pour the fruit and juice into the bread lined bowl and place a 1.8kg scale weight – or some other heavy object – on top of that and leave in the fridge overnight. (Don’t worry if yours takes 2 nights, that’s still fine, and if you’re really struggling, loosen the edges with a palette knife, and pour some more stewed fruit juice down the sides.)
Finally, serve, add a sprig of mint and pour lashings of double cream on top!
Let me know in the comments if you try this recipe and how it turned out for you 🙂