Summer Pudding

Story behind the dish

Summer Pudding is a vibrant celebration of the season’s best berries, wrapped in a sweet, fruity embrace. It’s the perfect indulgence when the garden and market are bursting with ripe fruits. This classic British dessert transforms fresh, juicy berries into a luscious, chilled treat that’s both visually stunning and irresistibly delicious. Once you see those glistening layers of berries and soft bread emerge from the mold, you’ll understand why summer gatherings wouldn’t be complete without it.

Imagine a warm afternoon spent in the backyard, the air filled with berry fragrances, and a chilled pudding waiting to be unveiled. Making Summer Pudding is a simple yet satisfying process—just enough fuss to thrill the senses and produce a show-stopping dessert.

Ingredients

• 1 1/4 lbs (20 oz) strawberries
• 8 oz blackberries
• 3 1/2 oz redcurrants
• 17 1/2 oz raspberries
• 6 oz (3/4 cup) caster sugar
• 7 slices of bread (preferably white bread, crusts removed)

Step-by-step

1. Prepare the fruit and syrup:
   Wash all the berries gently and dry them on kitchen paper. Keep the strawberries separate. In a large saucepan, combine the sugar with 3 tablespoons of water. Gently heat until the sugar dissolves, stirring a few times. Bring to a boil for 1 minute.
2. Cook the berries:
   Add all the berries except strawberries to the pan. Cook over low heat for about 3 minutes, stirring 2-3 times. The fruit will soften slightly and be surrounded by a dark red juice.
3. Strain the fruit:
   Place a sieve over a bowl and pour in the cooked berries and juice, draining thoroughly.
4. Prepare the mold and bread:
   Line a 1 1/4-liter (about 5-cup) basin with cling film, overlapping two pieces in the center for easy removal. Trim crusts from the bread slices. Cut four slices in half on an angle to form two uneven rectangles, and cut two more into four triangles, leaving one slice whole.
5. Build the pudding:
   Dip the whole bread slice into the berry juice briefly to coat, then press into the bottom of the basin. Dip each of the rectangular pieces into the juice and fit them around the sides, alternating wide and narrow ends to line the basin. Trim extra bread or turn triangles as needed to fill gaps.
6. Add the fruit:
   Spoon the softened berries into the bread-lined basin, tucking strawberries here and there for added color and flavor.
7. Finish and chill:
   Dip the triangular bread pieces in the juice and arrange on top of the fruit. Trim any overhang with scissors. Fold the cling film over the top loosely, weight down with a plate and cans, and chill for at least 6 hours or overnight for best flavor.
8. Serve:
   To serve, invert the pudding onto a serving plate, peel away the cling film, and garnish with any leftover berries and a drizzle of the reserved berry juice. Pair with cream for a truly luscious finish.

Chef’s tips & serving ideas

• Use a variety of seasonal berries for a colorful, flavorful pudding.
• A dollop of whipped cream or a splash of cream elevates the dessert and adds a touch of indulgence.

Closing thoughts

Summer Pudding is a delightful way to celebrate the bounty of the season. Its bright colors, fresh berries, and luscious juice make it a standout centerpiece for any warm-weather gathering. The process, while simple, creates a truly elegant dessert that’s worth the wait—trust us, the first slice revealing those jewel-toned layers is a moment of pure joy. Enjoy making and sharing this charming classic!