Summer pudding


  • Serves 8 people

  • 500 gm strawberries (about 2 punnets), halved, hulled, plus extra to serve
  • 300 gm mulberries (about 1¬Ĺ punnets), stems removed, plus extra to serve
  • 250 gm raspberries (about 2 punnets), plus extra to serve
  • 250 gm blueberries (about 2 punnets), plus extra to serve
  • 350 gm caster sugar, plus extra for sugaring mould
  • For greasing: butter
  • 12 slices of soft white square bread (about 1 loaf), crusts removed
  • 200 gm double cream
  • Seeds scraped from 1 vanilla bean
  • To serve: pure icing sugar (optional)
01   Combine berries and caster sugar in a large saucepan over low heat and stir occasionally until juices are released and sugar is dissolved (5-6 minutes). Strain through a sieve into a bowl and reserve berries and liquid separately.
02   Butter and sugar a 2-litre pudding bowl. From one bread slice, cut out a round large enough to fit pudding bowl base, brush with berry liquid and place brushed-side down in bowl. Cut 8 bread slices in half diagonally to form triangles and cut remaining slices in half vertically to form rectangles. Brush one side of each slice with berry liquid. Snugly line side of bowl with slices, brushed-side down, starting with a rectangle and 2 triangles. Repeat with remaining bread, overlapping to fit and fill gaps (reserve 8¬†triangles for the top; there may be some bread slices left over). Spoon berries into centre and press gently down to level, then spoon half the remaining berry liquid over, ensuring bread edges are soaked. Arrange reserved bread triangles on top, overlapping to cover. Pour remaining berry liquid over, weight with a small plate and refrigerate until firm and flavours develop (overnight).
03   Whisk cream and vanilla seeds in a bowl to combine and set aside. Turn out pudding onto a serving plate, top with remaining berries, dust with icing sugar and serve with vanilla cream.

Note You'll need to begin this recipe a day ahead.

View Full Site