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» Summer Pudding
How To Make
1 kg (2 ¼ lb) Mixed berries – including blueberries, redcurrants or blackcurrants, blackberries and raspberries
225g (8 oz) Caster Sugar
3 tbsp Water
10 medium slices of wholemeal bread – crusts removed
A few mint leaves for garnish
Mix the clean blueberries, currants and blackberries and place in a large stainless-steel saucepan.
Add the sugar and water.
Cover with a lid and heat very gently for five minutes so that the sugar dissolves completely and the fruit releases its gorgeous juice.
Stir in the raspberries and continue to simmer for another couple of minutes.
Remove from the heat and allow to cool.
Lightly oil an 850ml (1 ½ pt) pint pudding basin.
Cut the bread into neat triangles, reserving two slices from which to cut circles for the base and lid.
Line the base with one circle and the sides with triangular pieces, so that they lie snugly side by side, leaving no gaps for leakage or your pudding will fall apart on inversion.
Tightly pack the fruit into the lined basin and fold the top of the bread slices down to hold the fruit in place.
Complete by adding the remaining circle of bread and cover with a saucer, laden with a heavy weight. Save any remaining fruit for later.
Place the pudding in a dish to catch any overflowing juices and leave in the fridge overnight or for a least 8 hours.
To serve, carefully run the rounded point of a knife around the basin's rim and turn the pudding out on to a plate, giving it a sharp tap.
Pour the escaped juices and any extra fruit all over.
Garnish with the mint leaves and serve with crème fraiche or double cream.