Summer Pudding

Summer pudding is a deceptively simple traditional British dessert. It's very quick to prepare, but does need a bit of planning as it needs to chill overnight in the fridge. Most recipes I checked called for more sugar than I added, but I like a slight tartness in the fruit. I used cheap white sliced supermarket bread, despite one recipe claiming that it produces a slimy result. We didn't find the pudding at all slimy; in fact it was pretty near perfection. But next time I might just use a fancier loaf, maybe even homemade, to test out whether it is indeed better. The mix of fruit can vary according to your likes and what is available. It can be fresh or frozen. I used frozen packs of summer fruits and Black Forest fruits along with fresh strawberries and cherries plus some frozen blackberries that we picked last Autumn.

1.25kg soft fruits (mixture of raspberries, strawberries, blackcurrants,blueberry, blackberries, cherries)

about 100g sugar (try adding a bit less, then taste for sweetness and adjust)

About 8 slices white bread, sliced, with crusts removed 

fresh cream (single, double, clotted - your choice) to serve

1. Rinse the fresh fruit, keeping the strawberries separate 

2. Stone and halve the cherries and halve the strawberries 

3. Reserve some nice pieces of fruit to garnish the pudding, then, keeping the strawberries out, put the fruit in a pan with the sugar and bring to the boil. Reduce the heat and simmer for 3 minutes then add the strawberries and continue to simmer for another 2 or 3 minutes until the fruit is just softening. Leave to cool slightly.

4. Line a 2 pint/1 litre pudding basin with cling film. (You could also make mini puds by lining tea cups).

5. Cut one slice of bread into a rough circle to fit the base of the basin.

6. Strain off about a cup of juice from the fruit.

7. Dip one side of the circle of bread into the juice, then place it juice side down into the basin. Cut the rest of the bread into triangles, then, dipping each one into he juice, place them juice side down around the sides of the basin, alternating them pointy or broad end first, pushing them together to get rid of any gaps. 

8. Using a slotted spoon to avoid getting too much of the juice (some is fine - see picture below), spoon some of the fruit into the bread lined basin, to fill it about halfway up. Next cover the fruit with a layer of bread.

9. Top this layer of bread with more of the fruit, filling the basin almost to the top.

Cut some more pieces of bread, dip them in the juice and arrange juice side up on top of the fruit, being careful to plug any gaps.

Cover with a layer of cling film, put a plate that just rests on the pud on top, then weight it down and leave in the fridge overnight.

When ready to serve, remove the cling film from the top, turn the pudding out onto a plate, pour some of the juice over the top and garnish with the reserved fruit.

Serve with cream.