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Save to my recipesSummer Pudding Ingredients
| 500 grams | Raspberries | |
| 200 grams | Blackcurrants | |
| 200 grams | Redcurrants | |
| 4 tbsp | Golden Caster Sugar (Billington's) 4-5 tblspns |  |
| Wholemeal Bread (Allinson) 7-8 slices |  |
|
| Double Cream to serve |
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Summer Pudding
Recipe Submitted By: bakingmad
This Summer Pudding recipe is so tasty, it's the perfect dessert for a family dinner.
| Preparation Time | 00 minutes |
|---|---|
| Baking Time | 05 minutes |
| Portions | Serves 6-8 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Summer Pudding
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Remove the black currants and redcurrants from their stems and wash. Put in a large saucepan with the raspberries and some of the sugar and a splash of water.
- Heat on low until the fruit is simmering, gently simmer for 4-5 minutes, until the berries start to burst, then take off the heat.
- Cut the crusts off the sliced bread. Cut a circle the same size as the base of the bowl out of 1 of the slices and place in the bottom of the pudding bowl. Cut the rest of the slices into 3 and use them to line the sides of the bowl, ensuring there are no gaps. Save a few of the slices for the lid.
- Pour the fruit into the basin, reserving some of the juices. Top with the saved slices.
- Place a small plate on top of the pudding, it should fit just inside the rim of the bowl, and place a weight on top. Some of the juices may escape, so place the bowl on a tray to catch it.
- Chill in the fridge overnight.
- To serve, carefully slide a knife around the edge of the pudding and turn onto a plate. Use the reserve juices to brush any patches where the juices haven’t soaked through.
- Serve with double cream.
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