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Summer Pudding
Posted By Stephen
We’ve made summer pudding twice recently and took a number of photographs while we did so, so here are some step-by-step, illustrated instructions in case anyone is interested in making it and hasn’t done so before.
Summer pudding is quite simple to make, but it does require some forward planning. In fact, it needs to be made the day before so that it can live overnight in the fridge.
We made ours from Delia’s recipe and it seemed to work rather well.
Take 450g raspberries…
… and 225g redcurrants and 110g blackcurrants.
Place them into a saucepan with 150g caster sugar…
…and cook over a medium heat for just 3 to 5 minutes; any more and they’ll taste stewed.
Lightly butter a 850ml pudding basin (we used a similarly sized Pyrex bowl rather than a pudding basin – don’t tell Delia) and then line with slices of white bread…
…then pour in the cooked fruit, reserving 2 thirds of a cup of juice (the recipe says this amount, but we found that we didn’t need that much).
Cover the top with more bread, then find a saucer or dish that just fits inside the basin and put a weight on top. And make sure that all of this can actually fit into your fridge of course (PS the arrangement above required some re-arrangement before it fitted, as I’m sure you can imagine). Put this into the fridge overnight.
When it’s ready to serve, you’ll need both luck and skill to get it out of the basin. You might need to run a knife around the edges to help it out and/or bang on the bottom of the basin a bit while it’s overturned. Pour the reserved juice over it to colour any bread that hasn’t been soaked through from the inside (as mentioned above, we didn’t need all the juice that we had reserved). Arrange a few berries on top and around it if you have any left, then present and slice, serving with cream.
It seems to me to be a bit like cheating to use bread rather than pastry, but that is how the recipe goes and it does work rather well. The fruit can be a bit sharp, but the bread and cream do well to dilute the sharpness and bring it all together rather deliciously.
Aug 29th, 2008
I thought summer pudding was always made with bread, so no cheating! Looks amazing. They are just so pretty.
Sylvie, yes it is always made with bread; I should have said that it was the concept that seemed like cheating rather than the actual recipe 🙂
I’ve always found it a bit strange to have bread in desserts (inclusing bread and butter pudding) and they alway surprise me as to how delicious they are.
On another note, have you noticed that sainsburys organic kidney beans are 5p cheaper than their normal ones? Very strange.
Lizzie no I haven’t noticed that, but I have noticed in Waitrose that the organic coconut milk is 6p cheaper per can than the normal coconut milk! Very strange indeed…
Ooh – so pretty with the currants on top. I’ll try decorating it that way next time!
Sometimes I line the pudding basin with cling film to help ease the pud out of the bowl although something inside me always tells me that this is cheating!!
Thanks Antonia, we just happened to have some left over so put them on top rather than waste them. It does make for a pretty picture though, you’re right.
And on another note, I caught an old episode of James Martin’s dessert programme today and noticed he made individual summer puddings..he clearly isn’t reading our blogs!
Ha, ha! What does James Martin know, hey?!
(…probably a great deal more than me, actually…)