Summer pudding

By: Margaret Fulton
From: Encyclopedia of Food and Cookery
Serves: 6-8

One of the loveliest fruit puddings of the world is English summer pudding. Humble white bread is used as a container for the delicious, ripe berry fruits of summer. The pudding is weighted, chilled, unmoulded and served with thick cream. Individual summer puddings make a lovely finale to any summer dinner party. Make summer pudding with fresh or frozen raspberries, loganberries, red or blackcurrants, boysenberries, blackberries or strawberries.

Ingredients

Quantity	Ingredient
1/2 loaf	thick sliced white bread, slightly stale, crusts removed
500g	strawberries, hulled
500g	raspberries or other berry fruit of your choice
165g	sugar
	thick cream, to serve

Method

Use most of bread slices to line bottom and sides of a greased 2 litre pudding basin. Cut slices to fit basin and overlap bread to ensure there are no spaces through which fruit juice can escape.
Place fruit in a saucepan with just water clinging to it from rinsing. (Frozen fruit is not rinsed.) Sprinkle sugar over. Cover and cook very gently for 3 minutes or until sugar has dissolved. Leave to cool.
Fill bread-lined basin with cold fruit, adding enough fruit juice to soak surrounding bread. Reserve remaining juice.
Cover top of pudding with more bread slices cut to fit, place a plate on top and weight with a couple of tins. Chill overnight. Unmould pudding onto a deep serving platter, pour reserved juice over and serve with thick cream.

Note

You may omit the strawberries and substitute other berry fruits if you wish.

Variation

Individual summer puddings: Line 6 × 250 ml individual soufflé dishes with bread (you may need to use more bread than in above recipe) and proceed as above. Weight each dish with small plates, saucers or several thicknesses of foil with a tin on top. Chill overnight. Serve as above.

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