Summer Pudding
A quintessential British summer dessert of bread filled and soaked with berry juices. Weighting the pudding down and refrigerating it overnight compresses the bread into the berry juices, so it holds its shape when unmoulded.
Total time
25 min
Prep
20 min
Cook
5 min
Difficulty
medium
Cuisine
British
vegetarian
Ingredients
800gmixed summer berries (strawberries, raspberries, blackcurrants, redcurrants)
150gcaster sugar
8-10 sliceswhite bread, crusts removed
whipped creamto serve
Instructions
1
Simmer berries and sugar for 3 minutes until juices run freely.
2
Line a 1L pudding basin with bread, overlapping. Reserve some for the lid.
3
Fill with berries and cooking juices.
4
Cover with bread lid. Place a weight on top.
5
Refrigerate overnight. Unmould and serve with cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
324
Protein
6.1g
Fat
2.2g
Carbs
70.6g
Fiber
1.8g
Sodium
332mg
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