Summer Pudding

Ingredients

Instructions

1. 1

   Line 2 small pudding basins, ramekins, or teacups (about 250 ml each) with cling film, leaving enough overhang to fold over the top later. Hull and cut the strawberries, and strip the currants from their stalks. Cut 2 bread slices into rounds to fit the bases, then cut the remaining bread into neat strips for the sides and small patches for the tops.

2. 2

   Put the strawberries, raspberries, redcurrants, blackcurrants, caster sugar, and water into a saucepan. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, just until the currants soften and the berries release a vivid red juice. Stir carefully so the raspberries mostly hold their shape. Taste the syrup; it should be slightly sweeter than you want the finished pudding, because the bread will mute the sweetness.

3. 3

   Using a slotted spoon, lift out the fruit into a bowl, leaving the syrup in the pan. Quickly dip the bread base pieces into the syrup so they are stained red but not soaked to collapse, then line the bottoms of the basins. Dip the bread strips one at a time and overlap them around the sides, pressing gently so there are no gaps where pale bread would remain.

4. 4

   Pack the warm fruit into the lined basins, pressing lightly to remove air pockets. Spoon a little extra syrup over the fruit. Dip the remaining bread pieces in syrup and use them to cover the tops completely. Fold over the cling film, then set a small saucer or weight on each pudding and press for 10 minutes. This short press is enough for a quick version; if you have longer, chill for several hours for a firmer, more traditional set.

5. 5

   Unmould the puddings onto plates and peel away the cling film. Spoon over any remaining berry syrup to cover patchy spots. Serve cold or cool with pouring cream or lightly whipped cream.

Nutrition per serving

Notes

• •For the best colour, use ripe but not over-soft berries; blackcurrants and redcurrants provide the classic sharpness and deep ruby juice.
• •If your bread is very fresh and fluffy, let it sit uncovered for 10-15 minutes before lining so it absorbs syrup more evenly without tearing.
• •A traditional Summer Pudding is usually chilled under weight for several hours or overnight; this 30-minute version is softer but still delicious.
• •You can replace a small portion of the currants with blackberries if needed, but the classic character comes from the tart currants.

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