Summer Pudding
Summer pudding is an English desert made with soft white bread soaked in the vibrant juices of sweet summer berries like raspberries, strawberries, and blackberries. Originally, it was a lighter alternative to heavier, cream-based desserts like trifle, designed to highlight the abundance of seasonal fruit while being easy to prepare without an oven.
Made with Hovis® Farmhouse Soft White
Preparation time: 5 hours
Cook time: 5 mins
Serves 4 - 6
Ingredients
- 7 Slices of Hovis® Farmhouse Soft White
- 750g Mixed summer berries
- 185g Caster sugar
- 2 Tablespoons of blackcurrant cordial
Tip
Place a heavy object on top of your pudding before refrigerating, ensuring it compresses and sets into shape overnight.Method
Remove any stems from the berries and place them in a pan with sugar and stir. Let the mixture sit for around 5 hours to allow the juices to develop. Once ready, heat the pan over medium heat, bringing the fruit to a boil.
While the fruit simmers, remove the crusts of the bread and save them for another recipe! (you could make your own seasoned breadcrumbs or even croutons). When the fruit begins to release its juices, increase the heat slightly and simmer for an extra 2-3 minutes. Turn off the heat and stir in the blackcurrant cordial.
Cut a circular shape from one of the bread slices to fit the bottom of your pudding basin or bowl. Dip one side of the bread in the juice, then place it juice-side down in your bowl. Cut the remaining bread slices into triangles, dipping one side in the juice before covering all sides of the bowl. Add what is left of fruits and juices to the pudding and more bread wedges. Refrigerate overnight. The next day, invert the pudding onto a plate, slice, and serve.
