Summer Pudding

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It’s apparently summer here in the UK, despite chilly, rainy days that leave me craving warm curries and jacket potatoes. Technically, it’s time for cooling salads and barbeques and gloriously hot pink Summer Pudding. So, here’s some inspiration for our next short burst of summer days, catch it while you can.

This is a plan ahead dessert as whilst it is effortless to make and takes little active time – it does require time to macerate the fruit (although this part can be skipped if you don’t have the time) and overnight refrigeration.

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Ingredients: Serves 8

  • 1 kg mixed summer fruits. stems removed (such as strawberries, raspberries, currants, tayberries, loganberries, blackberries, cherries and blueberries) (thawed frozen is fine)
  • 175g caster sugar
  • 8 Slices good quality white sliced bread, slightly stale, crusts removed (have more handy just in case) (use gluten free if needed)
  • 2 tbsp blackcurrant cordial or fresh orange juice
  • Soya, almond or coconut pouring cream to serve

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Method:

  1. Place the fruit and the sugar in a medium pan and stir gently to mix together. Leave covered for at least 3 hours to overnight to macerate. After resting the fruit, place the pan over a medium heat and gently bring  to a boil.
  2. When the juices are beginning to flow, raise the heat slightly and simmer for about 3 minutes. Remove from the heat and stir in the blackcurrant cordial or orange juice.
  3. Cut a round out of one slice of bread to fit the bottom of a 1 litre/2 pint pudding basin, then cut the remaining slices into triangular wedges.
  4. Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down, against the bowl. Do the same with the bread triangles, dipping one side of the bread into the juices before placing them around the edge of the bowl, slotting them together like a puzzle.
  5. Once fully lined (be sure to plug any gaps with small pieces of bread if necessary), the tips of the bread triangles will be sticking up from the top of the bowl.
  6. Spoon all of the fruit and its juices into the pudding basin. Trim the bread overhang with scissors. Cover the top of the fruit with more wedges of bread to seal. Place the pudding basin on a plate to collect any juices.
  7. Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights – bags of rice, tins and the like. Let it cool, then place in the fridge overnight, with the weights.
  8. The next day, remove the weights and the saucer. Run a thin palette knife around the edges, then invert the basin onto a serving plate. Serve in thick slices with non dairy cream.

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48 Responses to Summer Pudding

  1. eatcoastal says:

    Reblogged this on eatcoastal and commented:
    Chilly I Canada also…but this looks warming, regardless!

  2. Oooooooo……. I want, I want…. It was the color that first caught my eye, but the recipe sounds delicious.

    How I rue the fact that we do not get a variety of berries here in Mumbai!

  3. Janet Rörschåch says:

    It’s interesting you have pouring cream in UK. The best we can do here would be maybe some stirred yogurt. Beautiful picture.

  4. Mmm looks so good! Can’t wait to recreate this!

  5. Beautiful color, great picture and lovely recipe 🙂

  6. Liz says:

    Love summer puddings! Looks divine–so pretty 🙂

  7. I love how rich the colour is. I might have to give this a go, as the one and only British pudding recipe I have tried didn’t work for me. Your recipe looks very promising though!

  8. priya7011 says:

    Wow…that looks beautiful!!

  9. I can taste all those berries just from the color!

  10. acrusteaten says:

    Those nutrition facts are pretty interesting! I guess it’s one of the healthier desserts there is – of course, that’s not counting the bucket of whipped cream.

    • Poppy says:

      No that’s not counting the bucket of whipped cream! I often serve it alone though, it’s so moist and juicy it doesn’t actually need anything, unless you want the added luxury! 🙂

  11. Summer is rolling in here as we speak. Can’t wait to make some delicious desserts like your summer pudding 🙂

  12. What a fun treat! It sounds like you’re having much the same “summer” weather as we’re having here in the northeastern US: one day of sunshine followed by a week of chilly rain. Hopefully we’ll both be seeing some real summer weather soon.

    • Poppy says:

      Thank you! Katie, one day of sunshine and a week of rain is spot on! I’m hoping if I keep making summer dishes I’ll tempt the sun to come out!! 🙂

  13. so sorry to hear you guys are having crappy weather. It’s been pretty humid & rainy lately, but today is a beauty. Really neat recipe. I don’t think I’ve seen anything like this before.

    • Poppy says:

      Thanks Kelly – today was just one big giant rain cloud 😦 Glad you had a beautiful day though! Thank you – it’s a very traditional British dessert. It tastes so fruity and refreshing and it’s really light. 🙂

  14. This looks wonderful! I must try this out!

  15. Hi Poppy, I’ve been enjoying reading through your blog this morning. It’s lovely! We share the same WordPress theme for our blogs. I have a question though – if you have time to answer it. How do you get the slider at the top of your main page with the photos and posts to exist? I’m still somewhat new to WordPress and have yet to figure out that part of my template. Do I need to purchase the full version of the design for it to work? Any help would be greatly appreciated. Thanks in advance!

  16. Ooooh this looks yummy. We’re just getting into strawberry season here in Southern Ontario, so this just may be a way to use up some gf bread I have in the freezer. Thanks for the inspiration. 🙂

  17. Such lovely photography on this desert, Looks fab!

  18. Lauzan says:

    Wow! Looks delicious! I’m going to test your ruby pudding v soon! (here in Paris we have the same “novemberish” June….

  19. Yummy, summer on a plate….

  20. Pingback: The End of Summer Bounty | Poppy's Patisserie | Bunny Kitchen

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