Summer Pudding

Ingredients

  1. 800g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries 
  2. 150g sugar 
  3. ½ an orange 
  4. ½ teaspoon vanilla paste (optional) 
  5. 7 large slices of white bread 
  6. 2 tablespoons red berry jam

Summer Pudding

By Diana Earnshaw, Volunteer Contributor

Recipe based on Jamie Oliver’s recipes.

Read related article: Summer Fruits

Method

  • Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang. 
  • Remove any stalks from the berries. Hull and quarter the strawberries (if using). 
  • Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using). 
  • Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool.
  • Remove the crusts from the bread, then spread over the jam. 
  • Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides.
  • Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice. 
  • Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm. 
  • Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
  • Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
  • To serve, open the clingfilm and carefully invert the pudding onto a plate. 
  • Drizzle large slices with the syrup and serve with crème fraîche or cream, if you like.