The Great British Summer Pudding Recipe

mixed berries

🥗Healthier: fresh seasonal fruit

💰Cheaper: frozen berries

Frozen berries are often less expensive and available year-round.

white bread

🥗Healthier: whole grain bread

💰Cheaper: store-brand bread

Whole grain adds fiber and nutrients.

Start by putting all the berries in a pan.

Add in the sugar and 3 tablespoons of water.

Bring it very slowly to the boil.

Once the fruit starts to collapse and give up its juice, simmer gently for about 3-4 minutes.

Turn off the heat once there is lots of juice and the fruit is still reasonably intact.

Cut the crusts off the slices of bread.

Cut the bread into thirds along its longest edge.

Grease a 2 pint (1 liter) pudding basin with a little butter.

Line the pudding basin with the bread, pressing it firmly against the sides and overlapping slightly to avoid gaps.

Seal the bottom of the basin with bread.

Pour in the fruit and juice mixture.

Lay some strips of bread on top and trim if necessary.

Place a smaller plate on top of the pudding and add a heavy weight.

Refrigerate overnight.

Remove the weight and plate from the pudding after chilling.

Use a pallet knife to carefully prize off the saucer and run it around the outside of the pudding.

Invert the pudding onto a plate and carefully lift off the bowl.

Pour any remaining juice over the pudding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens