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Classic summer pudding

Classic summer pudding

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(1 ratings)

Prep: 25 mins Cook: 5 mins Plus chilling

Moderately easy

Serves 6
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud

Nutrition and extra info

Nutrition per serving

  • kcalories369
  • fat7g
  • saturates5g
  • carbs68g
  • sugars43g
  • fibre6g
  • protein7g
  • salt0.9g
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Ingredients

  • 300g raspberry, plus a few extra to serve

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 225g blackberry, plus a few extra to serve

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 100g redcurrant, plus a few extra to serve

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 400g strawberry, hulled and quartered

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 140g golden caster sugar, plus a bit extra (optional)
  • 400g brioche loaf
  • clotted cream, to serve (optional)

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Method

  1. Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.

  2. Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit.

  3. Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.

  4. Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.

  5. Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.

  6. To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.

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Comments, questions and tips

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Comments (3)

lizleicester's picture

The taste of summer in 1 gorgeous pudding. Always do my own proportions of fruit, based on what is available in the garden so it's a bit different every time but ALWAYS fabulous.

Frantic Flapjack's picture
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I had to halve the recipe due to this year's scant supply of
fruit in our garden and so used a smaller pudding basin. The end result was lovely.

carluccio's picture

I was at the Good Food Show yesterday and James Martin made a Summer Pudding and was adamant you do not need to weigh down with anything - he made one from scratch in minutes that was ready to eat!

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