Summer Pudding Dessert

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Summer pudding is a British classic – we’ve used mixed berries in our recipe but you could use just one type of soft fruit. Fresh or frozen fruit both work well. This has to be one of the finest ways to use up leftover stale bread.


1-2 tablespoons olive oil to grease the pudding bowl
700g mixed berries, raspberries, blueberries, blackberries or strawberries (defrosted if frozen)
150g caster sugar
3 tablespoons Crème de Cassis or Crême de Mûres (or use fresh orange juice)
1 teaspoon vanilla extract
8-10 slices of white bread, crusts removed

Equipment: You’ll need a 700g pudding bowl or one that is close in size.


1.  Oil the pudding bowl well. Line it with two layers of cling film, letting it hang over the edge of the bowl – you need to leave enough cling film to close the pudding at the top.

2. Put the fruit in a bowl and toss gently with the caster sugar and Crème de Cassis or Crême de Mûres (or orange juice if using). Leave in the fridge for an hour to macerate and to coax the juices from the fruit.

3. Add the fruit mixture and juices to a saucepan and heat gently until the fruit is lightly cooked (3-4 minutes). Remove from the heat, add the vanilla extract and stir gently. Leave to cool.

4. Take a pudding bowl and cut the bread slices into shapes to fit the bottom of the bowl and the sides, making sure to cut out a piece that will become the ‘lid’. Dip each piece of bread into the warm berry juice quickly, then use it to line the base and sides of the bowl. Pour the cooled berries into the middle and place the last piece of bread on top as a lid. Spoon any leftover berry juice on top of the bread ‘lid’ and press down gently with your fingertips. Fold the clingfilm over the top, place a saucer or a few layers of tin foil over it and place a heavy weight on top. Store the pudding in the fridge overnight.

5. Just before serving, turn out the Summer pudding into a dish. Cut into slices and serve with freshly whipped cream.


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