Englantilainen klasikko – ‘Summer Pudding’
If you are looking for a simple way to use up a glut of summer berries, then look no further. This english classic is light and fresh and can be made a day or so in advance. It is far easier to make than it looks, consisting of a simple bread shell, packed with sweetened berries. It is perfect served after a summer lunch with some plant based cream or ice cream.
You can easily make this gluten free by using gluten free bread.
Summer Pudding – makes one large pudding or 4 individual puddings.
10 – 12 slices of white sliced bread, crusts removed
80 – 100 g sugar
500 g mixed summer berries (use fresh or frozen or a mix of both)
zest and juice of a lemon
Add your berries, lemon juice, zest and sugar into a pan. Bring to the boil, then turn down to simmer for a couple of minutes. You want the berries to exude all their juices, without softening too much. Remove from the heat and allow to cool. I haven’t put the exact amount of sugar as it depends on the type/ sweetness of your berries. Taste the berry mix and add a little extra if too sour. However summer pudding should have a bit of a tangy sweetness too it. The first time I made this I added too much sugar and it was like eating a plate full of jam!
Cut all but 4 slices of bread into triangles. Dip the triangles into the berry mix to soak up the juices. Use them to line one large pudding basin or 4 small ramekins/ coffee cups (I used one 600 ml pudding basin to make a large pudding). Make sure there are no gaps between the bread triangles or your pudding will collapse.
Fill the centre with the berries and top with a rounds of dipped bread cut from the remaining slices. I had to cut semi circles from two pieces of bread, as I was making the larger pudding. Try to make sure the bread covers the berries completely, to seal them in.
Cover the top of your pudding/s with cling film and add a weighted plate to compress the pudding overnight.
When you are ready to serve, loosen the edges of the pudding gently with a knife. Place your serving plate over the pudding and quickly invert, tapping the pudding to release it from its mould.