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Classic British Summer Pudding Recipe

Celebrate the season's bounty of fresh, ripe berries the best way possible with a classic summer pudding. Making a proper pudding only sounds complicated. It's actually quite simple and a lot of fun to make, not to mention eat! Obviously this isn't a low carb, low calorie desert. It is, however, clean eating with fresh berries and it's a wonderful treat with a very British flair.

Ingredients

2 cups Raspberries 1 1/2 cups Blackberries 1/2 cups Redcurrant 2 1/2 cups Strawberries 3/4 cups Natural Sugar Brioche Loaf - at least 3 cups

Preparation

Wash the fruit and place most of the raspberries, blackberries, and currants in a large pan with the sugar and 3 tbsp water. Reserve a few of each kind of berry for serving. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a colander set over a large bowl. Taste the juice and add a little more sugar if necessary.

Line a five cup metal bowl with a double layer of cling wrap, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1/2 inch-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit.

Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.

Spoon the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.

Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 cans of vegetables. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.

To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the bowl and carefully peel away the cling film. Serve in slices garnished with the fresh berries you reserved.

Recipe adapted from BBC Good Food.

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