Summer pudding
A dessert peculiar to these shores and a celebration of the best of the summer fruit. Although little more than bread and fruit, it adds up to something that feels luxurious, even theatrical, if you choose to turn it out of the basin at the table.
Cook's notes
You can play around with the fruit depending on what you have to hand, as long as the combined weight is roughly the same. Use the lemon to control the sharpness. Black or red currants are an ideal addition if you have the tenacity to top-and-tail them. An autumn pudding is possible with blackberries, plums and apples, later in the year.
Ingredients
- 8 slices of good quality bread – avoid anything with nuts, seeds or grains in the crumb
- 250g strawberries, sliced
- 200g cherries/plums/nectarines, halved, stoned and chopped
- 125g raspberries
- 125g blueberries
- 2 tablespoons caster sugar
- 2 tablespoons elderflower cordial
- 1 lemon
Method
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Step 1
Lightly oil or butter a 1 litre pudding basin.
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Step 2
Remove the crusts from the bread. Cut one slice into a rough circle and place it into the bottom of the pudding bowl. Use five slices to line the inside of the bowl, overlapping and pressing together so there are no gaps.
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Step 3
Place all the fruit in a saucepan with the sugar, cordial, and the juice from half the lemon. Gently heat for a few minutes. Avoid stirring, you want the fruit to start releasing its juices but not soften too much or lose its shape. Taste and tweak with more lemon juice to your liking – you want it nice and sharp. Remove from the heat and leave for 5 minutes.
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Step 4
Sit the pudding basin in a shallow tray to catch any juices. Tip the warm fruit and all the liquid into the basin. Use the final slices of bread to form a top and tuck in any edges. Place a circle of baking parchment on top, followed by a small plate or saucer. Sit a heavy weight on top to compress the pudding. Transfer to the fridge to chill overnight.
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Step 5
Turn it out in one impressive piece (you might need to free the sides by running a knife carefully around the edges). Spoon over any juices from the tray and consider serving with clotted or whipped cream.