Angela's summer pudding

Angela's summer pudding

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(7 ratings)

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Cooking time

Takes 1½ hours, plus overnight chilling

Skill level

Easy

Servings

Serves 6

Angela Nilsen discovers a stunning new way for a classic fruity British dessert

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
245
protein
4g
carbs
55g
fat
1g
saturates
0g
fibre
5g
sugar
35g
salt
0.29g

Ingredients

  • 1.15kg British summer fruits (Angela liked 350g/12oz raspberries, 350g/12oz small strawberries, 300g/10oz blackcurrants, 175g/6oz redcurrants, but this is not definitive – experiment with your own blend and try mixing in loganberries and tayberries)
  • 175g golden caster sugar
  • 5 tbsp Crème de Cassis (blackcurrant liqueur) or crème de mûre (blackberry liqueur)
  • 2-3 day-old small unsliced farmhouse white loaf of bread (you will need about 5 slices)
  • double cream, to serve

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Method

  1. Firstly, get all the fruit ready. Hull the strawberries and cut them in halves or quarters depending on how big they are. Strip the blackcurrants and redcurrants from their stalks in one fell swoop by running a fork down the length of each stem – keep both the currants separate from the other fruits.
  2. Tip the sugar into a wide, not too deep, saucepan. Measure in 3 tbsp water and the cassis. Put the pan on a low heat and cook, stirring often, until you can no longer hear the crunch of sugar grains on the bottom of the pan. When the sugar is dissolved, turn up the heat to medium-high and let the mixture bubble away for about 8 minutes. It will go quite syrupy and you want to catch it just before it starts to change colour or caramelise.
  3. Now tip the blackcurrants and redcurrants into the hot syrup, it will feel quite sticky at first, then bring everything back up to a lively simmer and let it bubble again for no more than a minute, just to lightly burst and soften the currants without losing their shape. Take the pan off the heat and leave until it is barely warm.
  4. Gently stir in the strawberries and raspberries – a large metal spoon is best so they don’t break up – and let the fruity mixture sit for about half an hour so the juices all mix in.
  5. Cut 4-5 slices from the loaf, about 5mm thick, and trim off the crusts. Cut a little square (about 4cm) from one slice and put it in the bottom of a 1.2 litre pudding basin. Using a big slotted spoon, put a layer of fruit (about 3 spoonfuls) over the bread. Next lay a slice of bread in the centre over the fruit trimming to fit and fill any gaps with trimmings of bread so the fruit is covered. Continue layering with more fruit, more bread, then a final layer of fruit so it comes to within a hair’s breadth of the top of the basin. Spoon over a few spoonfuls of juice – not too much or it will ooze out when weighted down. (You should have about 4 spoonfuls of fruit and juice left for making a sauce.) Cover the fruit with a final layer of bread, press down to compact everything, then cover with cling film. Lay a saucer on top and weight down with heavy cans or weights. Stand the basin on a plate in case any juices spill out, then leave in the fridge overnight, or for a minimum of five hours. Press the leftover fruits and juice through a metal sieve to make a sauce, keep chilled. (You can freeze the pudding and the sauce at this stage for up to a month.)
  6. To turn out, go round the edge of the pudding with a round-bladed knife to release it, then invert it on to a plate. Cut into slices with a serrated knife and serve with a drizzle of the fruit sauce and cream.

Recipe from Good Food magazine, September 2002

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Comments

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soosiemac's picture
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Oh, and couldn't get any cassis, so used a miniature of cointreau :)

soosiemac's picture
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made this in rather too large pudding basin, using choc chip brioche rolls, halved lengthways, and frozen fruits.
Struggled to find a saucer to fit, ended up with plant pot saucer! Placed bag of potatoes on top. Turned it out apprehensively at the table - it spread a bit, but held it's shape.
It was utterly delicious. I served it as a low fat alternative to sticky toffee pudding, with half fat creme fraiche - there was hardly any left!

michaelm's picture
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I am not a great fan of summer pudding especially with the bread up the sides of the bowl. This version was amazing, and very tasty

helshug's picture
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I have made this summer pudding several times, I just love the way you layer the fruit rather than faffing about trying to line the dish, it's so much easier :)
I have tried different fruits and it always seems to work, I have even tried autumn fruits such as apples, pears, plums etc, not quite as colourful but still very tasty.

lindandick's picture
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Exellent recipe, yummy ! Greatly improved by layering the bread inside the pudding rather than on the outside. Works well using two 500 gm packs of frozen summer fruits. Haven't yet tried it using brioche !

cherrytree's picture

This is the best summer pudding recipe ever. I have been making it since the recipe was first published in Good Food and now wouldn't use any other. The method of using bread inside the pudding rather than on the outside is inspired and completely overcomes the soggy bread problem. I don't use brioche, preferring to stick tightly to the original as I think the density and sweetness of all the fruit is quite sufficient. The ultimate accolade was when a French friend took the recipe home. A truly spectacular pudding that looks just like the picture.

tinyex900r's picture
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Skipped the bread altogether and went straight for the brioche as recommended!
This was absolutely divine. Used a good mix of fruit including blackberries and cherries as well as raspberries, strawberries, and red & blackcurrants.
It takes a while to make with the overnight chilling (make sure you stand the bowl on a plate as the juices WILL spill out!) but is well worth it.
I served it with creme fraiche sweetened with a little icing sugar and flavoured with vanilla instead of the double cream. worked really well and will definitely be making it again.

rosmcgill's picture

I also dislike the texture of bread in a Summer Pudding and was wondering if you could use sponge fingers as an option ?

eleanorhickie's picture

I dislike the texture of bread in Summer Pudding,I always use thinly sliced sponge cake but using Brioche or other breads will certainly make things more interesting,what about Pannetone?

pierson's picture

Try making summer pudding with brioche. It's delicious!

tasty6's picture

I have never made Summer Pudding before - the outer wall of bread makes them look bland.But this looked special and it certainly was. Absolutely delicious.I couldn't find the red and black currants, so I used blackberries and cherries instead. So thankyou Angela.

annmarcelis's picture
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Best ever!

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