Summer Pudding

Preparation time: 20 min, plus 30 min cooling and overnight chilling, Cooking time: 8 min, Cals per serving: 224


serves: 8
75g (6oz) red and blackcurrants each, stripped from their stalks
275 g (10 oz) blackberries
1/2 orange, rind finely grated
175 g (6 oz) caster sugar
350 g (12 oz) raspberries
9 - 10 thin slices two-day-old white bread or brioche, crusts removed
2 tbsp cassis, optional
creme fraiche or cream to serve


1. Put the redcurrants, blackcurrants and blackberries in a large pan with the orange rind and caster sugar and gently mix together. Cover and cook for 4 to 5 minutes, stirring from time to time. Next, add the raspberries and cook for a further 2 to 3 minutes. Remove the fruit mixture from the heat and cool for 30 minutes.

2. Cut a round from one slice of bread to line the base of a 1.1 litre (2 pint) pudding basin. Place four slices of bread equally spaced around the sides of the pudding basin. Use triangles cut out of one or two slices of bread to fill in the gaps between the slices - make sure you cover the sides of the bowl completely.

3. Add the cassis, if using, to the fruit. Reserve about 3 tablespoons of the fruit juice, then spoon half the fruit and juice into the basin. Put another slice of bread on top and add the remaining fruit and juice. Cover the fruit with more slices of bread and fold over any slices that stick out around the edge of the basin.

4. Put the basin on a large plate. Place a small plate on top of the basin and place a heavy weight on top. Chill overnight. To serve, loosen the sides of the pudding with a palette knife and invert on to a serving plate. Use the reserved juices to pour over the pudding, ensuring any white parts of the bread are covered. Serve with creme fraiche or cream.

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