Summer Berry Pudding Recipe

Summer Berry Pudding is a quintessentially British dessert that embodies the essence of summer with its vibrant colors and luscious flavors. This delightful pudding is a perfect way to showcase the abundance of summer berries, typically featuring a mix of strawberries, raspberries, blackberries, and redcurrants. The combination of these fruits, along with a hint of sugar and the subtle texture of stale bread, creates a dish that is both refreshing and indulgent. This pudding has a rich cultural significance in British cuisine, often served at family gatherings and special occasions. Its simplicity and ease of preparation make it a favorite among both novice and experienced cooks.

Ingredients:

• Fruits:
  • 1 kg mixed summer berries (strawberries, raspberries, blackberries, redcurrants)
  • 150g golden caster sugar
  • 2 tablespoons water
  • 7 slices of day-old white bread, crusts removed

Instructions:

1. Prepare the Fruit Mixture:

   • Wash the berries and gently dry them on kitchen paper. Keep the strawberries separate.
   • In a large pan, combine the sugar and 3 tablespoons of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
   • Bring the mixture to a boil for 1 minute, then reduce the heat to low and cook for 3 minutes, stirring occasionally. This will help soften the fruit and encourage it to release its juices.

2. Line the Pudding Basin:

   • Line a 1.25-litre pudding basin with cling film, overlapping two pieces of cling film in the middle of the bowl to ensure a smooth surface. Let the edges overhang by about 15cm.
   • Cut the crusts off the bread slices. Cut 4 pieces of bread in half, and cut 2 slices into 4 triangles each. Leave the final piece whole.

3. Build the Pudding:

• Dip the whole piece of bread into the fruit juice for a few seconds to coat it lightly. Push this piece into the bottom of the pudding basin.
• Dip the wonky rectangular pieces one at a time and press them around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If necessary, trim any excess bread and dip it in juice before slotting it in.
• Spoon in the softened fruit mixture, adding the strawberries here and there as you go.

4. Top with Bread and Weigh Down:

   • Dip the bread triangles in juice and place them on top of the pudding, trimming off any overhang with scissors. Keep leftover juice for later.
   • Bring the cling film up and loosely seal the pudding. Place a side plate on top and weigh it down with cans.

5. Chill and Serve:

   • Refrigerate the pudding for at least 6 hours or overnight.
   • Just before serving, loosen the pudding all around using a palette knife. Invert the pudding onto a large serving dish and spoon the reserved fruit and juice over any white bits of bread. Serve with extra berries and cream.

Top Tips:

1. Use Fresh or Frozen Berries: Both fresh and frozen berries work well in this recipe. If using frozen, make sure to thaw them first.
2. Choose the Right Bread: Stale white bread is essential for this recipe. It should be dense and soft to hold the fruit juices without becoming soggy.
3. Don’t Over-Saturate the Bread: Dip the bread slices in juice just enough to coat them lightly. Excess moisture can make the bread soggy.
4. Use a Pudding Basin: A pudding basin is ideal for this recipe as it helps the pudding unmold neatly.
5. Add a Twist: For a different flavor, you can add a tablespoon of Campari or other fruit liqueur to the fruit mixture.
6. Serve with Clotted Cream: Traditional British summer pudding is often served with clotted cream, which complements the sweetness of the fruit perfectly.

Variations:

1. Spiced Apple Berry Pudding: Add 2 large peeled, cored, and chopped cooking apples to the fruit mixture along with 1/2 tsp mixed spice.
2. Apricot Berry Brioche Pudding: Replace white bread with brioche and add 3 tbsp crème de cassis or framboise to the sugar mixture.
3. Mixed Berry and Currant Pudding: Increase the quantity of mixed berries and currants, using a mix of blackberries, blackcurrants, redcurrants, and raspberries.
4. Summer Fruit Crumble Pudding: Top the pudding with a crumble made from oats, brown sugar, and butter before baking until golden brown.
5. Summer Berry Trifle: Layer the pudding with sponge cake, custard, and whipped cream for a more elaborate dessert.

Nutritional Guide:

Additional Nutritional Notes:
Summer Berry Pudding is a relatively low-calorie dessert option, making it a great choice for those looking to indulge in something sweet without overdoing it. The high fiber content from the bread and fruits helps in digestion, while the antioxidants from the berries provide numerous health benefits. This dessert is also versatile, allowing for various modifications to suit different dietary needs or preferences.