Summer Pudding
A British fruit bread pudding built by layering bread soaked in berry juice with a mix of fresh berries, then chilled to set. Served with extra juice, berries, and cream.
Pasos
- 1
Wash fruit and dry, keeping strawberries separate. In a large pan, combine caster sugar with 3 tablespoons water and heat gently until the sugar dissolves. Bring to a boil for 1 minute.
- 2
Add the other berries (excluding the strawberries) and cook on low heat for about 3 minutes, stirring occasionally until the fruit is softened and surrounded by juice. Strain the fruit and juice into a bowl.
- 3
Line a 1.25-liter basin with cling film and prepare the bread: trim crusts and cut the bread as described (two pieces halved to form lopsided rectangles, and some slices cut into triangles).
- 4
Dip a whole piece of bread into the juice briefly to coat, then lay it at the bottom of the basin. Dip the remaining pieces one by one and press around the sides so they fit together neatly.
- 5
Spoon in the softened fruit, distributing strawberries throughout. If needed, trim and fit any remaining bread to cover the top.
- 6
Dip bread triangles in juice and place on top; trim the edges and add any leftover juice. Loosely seal with cling film, weight down with cans, and chill for 6 hours or overnight.
- 7
To serve, invert onto a plate and serve with leftover juice, extra berries, and cream.
