How to Make Summer Pudding

This classic British summer dish is a simple, flavourful dessert packed with seasonal berries. Originally known as ‘hydropathic pudding’ in the 19th century, it was a popular treat in English health spas due to its light bread casing, making it a 'healthy' choice for Victorians.

Preparation

To ensure easy de-moulding, line your pudding basin with cling film, leaving enough overhanging to cover the top. Cut the bread into trapezium shapes to fit into a classic pudding basin or rectangles if using a cake tin.

Ingredients

• Butter, for greasing
• 650g raspberries
• 150g blackberries
• 100g redcurrants or blueberries (alternatively, use frozen mixed berries)
• 50g raw sugar
• 1 loaf of plain white bread

Method

1. Prepare the Basin: Lightly grease a 17cm pudding basin (or a rectangular cake tin) and line it with cling film, leaving enough overhanging the edges to cover the pudding.
2. Cook the Berries: Toss all the berries in a saucepan and heat gently with the sugar until the crimson juices run and the sugar dissolves, about 2-3 minutes. Let the berries cool in the pan.
3. Prepare the Bread: Cut the bread into 1cm-thick slices, removing the crust. Cut a round piece to fit the bottom of the pudding basin. Trim the remaining slices into trapezium shapes to fit the sloping edges of the basin (if using a straight bowl or cake tin, just remove the crust and cut to fit).
4. Line the Basin with Bread: Line the basin with the bread slices, ensuring there are no gaps for the filling to leak through.
5. Fill the Basin: Spoon the cooled berries into the bread-lined basin, reserving as much juice as possible in the saucepan.
6. Cover with Bread and Juice: Cover the berries with another slice or slices of bread and pour over enough reserved juice to nicely cover the bread. Reserve the remaining juice for serving.
7. Weigh Down and Chill: Cover the pudding with the overhanging cling film, place a plate or lid on top, and add a weight (such as a tin of tomatoes). Refrigerate overnight to allow the bread to soak up the juices.
8. Serve: When ready to serve, unwrap the cling film, place a plate on top of the basin, and invert. Serve with vanilla ice cream, clotted cream, thick cream, or thick yoghurt for a lighter option.

Tips for the Best Summer Pudding

• Use Quality Bread: Opt for the best-quality white bread or a homemade loaf to avoid a slimy texture.
• Care with Berries: Fresh or frozen berries can be used, but avoid overcooking to maintain their structure.
• Resting is Key: Allowing the pudding to rest overnight ensures the bread absorbs the juices, turning the pudding a deep pink color.

Enjoy this delightful and refreshing summer pudding, perfect for showcasing the season’s best berries!