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Summer pudding
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Total Time:
20 minutes
Coat bread with jam for a delicious twist without sogginess.
Ingredients:
  • olive oil for greasing
  • 800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries
  • 150 g sugar
  • ½ an orange
  • ½ teaspoon vanilla paste optional
  • 7 large slices of white bread
  • 2 tablespoons red berry jam
Instructions:
  • Prepare and line the 850ml pudding basin with oil and 2 sheets of clingfilm, allowing some to overhang. Prepare the berries by removing any stalks and hulling and quartering the strawberries, if using. Combine the berries, sugar, orange juice, and vanilla paste in a saucepan. Cook on low heat for 3 to 5 minutes until sugar dissolves and fruit releases juices. Let cool. Remove bread crusts and spread jam on each slice. Line the basin with 6 slices, jam side up, slightly overlapping and pressing against the sides. Fill with cooled fruit and half the juice, topping with the last slice of bread, jam-side down. Fold clingfilm over the top, place a saucer and weight on it, and refrigerate overnight. Strain remaining juice, boil and simmer until syrupy. Chill. Unmold pudding onto a plate, drizzle with syrup, and serve with crème fraîche or cream.

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