Recipe

Summer pudding

  • Serves 10
  • 30 mins preparation
Summer pudding

Ingredients

Summer pudding
  • 360 gram raspberries
  • 300 gram blueberries
  • 300 gram young berries
  • 300 gram blackberries
  • 250 gram strawberries, quartered
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (125ml) water
  • 18 slice white sandwich bread, approximately
  • 1/2 cup (160g) berry jam
  • thick cream, vanilla bean ice-cream and fresh berries, for serving

Method

Summer pudding
  • 1
    Combine berries. sugar and the measured water in a large saucepan; stir over a low heat until berries are softened. Strain the berries over a large bowl; reserve the syrup.
  • 2
    Remove the crusts from the bread. Cut the slices in half into triangles.
  • 3
    Brush one side of the bread triangles with the syrup. Reserve 1/4 of the bread slices. Position the bread syrup-side-down around the base and side of a 2-litre (8-cup) pudding basin, overlapping slightly.
  • 4
    Spoon the berry mixture into the basin. Arrange the reserved bread over the top of the berries; cover with plastic wrap. Place a small plate on top of the pudding, place cans (or other weights) on the plate to weigh the pudding down; refrigerate the pudding overnight.
  • 5
    Place the remaining syrup and the jam in a small saucepan. Bring to the boil. Simmer, uncovered, for about 5 minutes or until the syrup has thickened slightly; cool. Refrigerate until required.
  • 6
    Brush the base of the pudding with syrup, if required. Turn the pudding onto a serving plate and brush with the syrup. Cut pudding into wedges and serve with remaining syrup thick cream or vanilla been ice-cream and extra fresh berries, if desired.

Notes

Not suitable to freeze. Berries suitable to microwave.

More From Women's Weekly Food