Summer Pudding (English)

When there is an abundance of summer berry fruits one of the best ways of serving them is in an English Summer Pudding. A Summer Pudding Recipe is quick, easy and so delicious; all the tastes of summer in one dish.

2 Tbsp. water
5 oz sugar (150 g)
1 lb washed, mixed summer fruits as available (450 g)
4-6 oz thin sliced white bread, crusts removed (100-150 g)
whipped cream or custard

Soft summer fruits suitable for Summer Pudding must have a rich, strong, colour and flavour. Great berries to use include raspberries, strawberries, red and blackcurrants, damsons and blackberries.

Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape. Put to one side to cool.

Line a 1½ pt (700 mL) pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices. Make sure to not add too much of the juices from the fruits. Too much and the bread will lose its shape. There must be enough to soak into the bread though.

Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.

The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.