Easy English Summer Pudding
A classic British Summer Pudding offers a refreshing blend of fresh berries, perfect for a warm-weather treat.
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Instructions
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Start boiling water and sugar together, then add all berries except strawberries and gently stew until softened; set aside to cool with their juices.
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Cut bread slices into triangles to line a 1 1/2-pint (700-milliliter) pudding basin.
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Line the pudding basin with cling film, then dip bread triangles in the cooled fruit juices and use them to line the bottom and sides of the basin, ensuring no gaps.
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Fill the lined basin with the stewed fruits and strawberries, then cover the top with more juice-dipped bread slices, using enough juice to soak the bread without making it soggy.
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Place a saucer on top, weigh it down with a heavy object, and refrigerate overnight.
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The next day, invert the pudding onto a serving plate; serve with whipped cream, custard sauce, or ice cream.