I don’t know why, but Summer Pudding had always seemed like one of those impossibly fussy, time-consuming desserts to make. I couldn’t have been more wrong! Yes, you do have to use cling-film (not a favourite of mine) and yes, you do need enough space in your fringe for the pudding and the weight on top. Other than these and the overnight chilling required, this is a pretty fuss-free pudding. I got this recipe from the Good Housekeeping book, Complete British Cookbook.
- 800g mixed red fruits (I used a bag of frozen berries, which worked out fine; I defrosted the berries beforehand) Note: strawberries do not work well (tend to go mushy), but redcurrents, blackcurrents and raspberries work fine.
- 125g caster sugar
- 3 tablespoons creme de cassis
- sliced white bread, preferably slightly stale
- Put the berries (defrosted, if using frozen berries), sugar and creme de cassis into a saucepan and heat through, while gently stirring, untel the sugar has melted.
- Line a 1-litre pudding form with cling-film. Place the form, bottom side down, on a slice of bread and cut around so that you have a round shaped piece of bread the same diameter as the bottom of the form. Place this in the bottom of the form.
- Cut the crusts off of further slices of bread (exact amount will vary depending on the size/shape of your form) and line the inside of the pudding form, overlapping the slices to avoid leaks. Slice of the tops so that they are even with the rim of the form.
- Fill the bread-lined form with the berry mixture.
- Cut a slice of bread that will fit snugly over the top and act as a lid for the pudding (this will be the base when the pudding is turned out).
- Wrap the form tightly in cling-film and place a small plate or saucer on top, weighing this down with something heavy. Place in the fridge overnight.
- If you have any juice left over, keep this to one side, in case you have any white patches of bread left when you turn out the pudding.
- Turn the pudding out just before serving and accompany with creme fraiche. Enjoy!