Summer Pudding Recipe
Summer Pudding
Flavors of England
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Refrigeration time: 8-12 hours
Cooking time: 5 minutes

Difficulty: Easy
Chef's Note

Make the pudding the day before.

Out of season, you could use a bag of frozen berries.

Serve the pudding with raspberry or vanilla ice cream.

Another suggestin: place a slice of the pudding in a bowl; cover with a spoonful of crème fraîche, yogurt or whipped cream. Repeat.

For 4 servings (1 liter bowl)

- 600 g (1 1/3 lb.) berries (strawberries, raspberries, blackberries, currants, blueberries, etc.)
- 150 g (3/4 cup) sugar, more or less to taste
- 8 slices of slightly stale white sandwich bread
  1. Hull the strawberries and cut in half or quarters depending on the size. Place all the fruit in a saucepan. Sprinkle the sugar over and heat over medium heat for 5 minutes or until the sugar has dissolved completely.
  2. Remove the crust from the bread. Completely line the sides and bottom of a bowl or charlotte mold with the white bread slices, overlapping them slightly.
  3. Pour the berries and their juice into the center, letting the bread on the side extend 1 cm above the fruit. Cover with another slice or two of bread, depending on the diameter of the mold. The fruit should be totally enclosed.
  4. Let sit for a few minutes until the bread absorbs the juice from the fruit.
  5. Place a plate on top of the pudding with a weight (about 500 g/1 lb.) on top to press the pudding into shape. Do this slowly: too quickly and the juice will rise above the plate instead of sokaing into the bread, which will make the pudding less good.
  6. Refrigerate for 8-12 hours.
  7. Unmold, slice and serve.
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