Summer Pudding (with Mixed Berries)
Simple Recipes Fasting Recipes Desserts Recipes for Kids Fruits English
An English recipe, refreshing, made with mixed berries and bread. I made it in two forms: in alternating layers and as a dome (I've included photos for both variations). The original form is the dome, which resembles the traditional English pudding. It seems this was also Lady Diana's favorite dessert.
You can make it with any combination of berries, but the base is raspberries - these must not be missing. I used equal parts raspberries and red currants (300g each) and 200g each of cherries and blackcurrants.
It's also important what bread you use - it must be dense bread (e.g., potato bread), not the spongy, airy kind!
Ingredients
1 kg mixed berries (raspberries, red currants, blackcurrants, blackberries, strawberries, cherries)
150-200g sugar
100 ml water
vanilla extract
slices of bread
Servings: 2 puddings approximately the size of a soup bowl
How to prepare summer pudding (with mixed berries)
- Remove pits from cherries, remove stems from currants and blackcurrants. Wash all fruits separately.
- In a pot, put water, sugar, and cherries. Let it simmer until the sugar melts.
- Add the currants and blackcurrants (and strawberries if using) and simmer for 2 more minutes.
- Add raspberries (and blackberries if using) and vanilla extract, stir, and turn off the heat.
- Put the fruit in a sieve placed over a bowl to catch the juice. Leave like this until the fruit reaches room temperature.
- Meanwhile, cut bread slices according to which version you choose:
1. Dome version: use a soup bowl or similar dome-shaped container lined with plastic wrap (not like me, who forgot and then had to shake the pudding vigorously to get it out). Cut a bread slice to fit the bottom of the container. Then cut bread rectangles to line the walls all around, as tightly as possible. Soak the bread slices in juice and line the inside of the container with them. Fill the inside with fruit drained of juice. Cover the container with plastic wrap, place a container that fits perfectly inside the bowl on top, then place a weight on top.
2. Layered version: use a round or rectangular container lined with plastic wrap. Cut bread slices to match the container shape. The number of bread slices depends on how tall the container is and how many layers you want; I used only 2 slices. On the bottom of the container, put a layer of fruit, then a juice-soaked bread slice, then more fruit... and so on with alternating layers until the container is full, the last layer being juice-soaked bread. Cover the container with plastic wrap, place a plate that fits perfectly in the container on top, then place a weight on top. - Refrigerate the pudding for at least 8 hours, maximum 24 hours. Put the remaining juice in the refrigerator.
- After that, remove the weights and plastic wrap, then flip the pudding onto a plate. Only unmold the pudding at serving time - it won't hold its shape for very long!!!
- Serve with the fruit juice and some fresh berries as decoration (for the dome version) or plain for the layered version. You can also serve with whipped cream or ice cream.
Fruit cooked with sugar
Straining the fruit from juice
Cutting bread for the dome version
Soaking the bread in juice
Pudding: dome version
Summer Pudding (with Mixed Berries)
Summer Pudding (with Mixed Berries)
Summer Pudding (with Mixed Berries)
Summer Pudding (with Mixed Berries)
Pudding: layered version
Pudding: layered version with weight on top
Summer Pudding (with Mixed Berries)
