The Ultimate Simple Summer Pudding Recipe

 In Wine & Dine

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 😉

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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…

Ingredients:

A whole loaf of white bread (crusts removed with a serrated knife)

225g blackcurrants

110g strawberries

450g raspberries

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!)

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Equipment

Pudding basin/glass bowl with a capacity of 1 litre

Saucepan + spoon

Scales

Cutting board + knife

Method:

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.

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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…

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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.

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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.)

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Finally, serve, add a sprig of mint and pour lashings of double cream on top!

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Let me know in the comments if you try this recipe and how it turned out for you 🙂

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Showing 2 comments
  • Lauren
    Reply

    This looks delicious! You’ve inspired me to try it out this weekend! Here’s hoping it turns out as well as yours…

    • Katie
      Reply

      aww thank you so much that’s so sweet of you to say 🙂 make sure to share a pic of you re-create it!

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