English Summer Pudding Recipe

English

Summer Pudding Recipe

Grandad would make this every summer.

Servings: 6
Preparation Time: 10 hours 20 minutes

Ingredients

• 600 g (1 lb 5 oz) mixed summer fruit (raspberries, blueberries, redcurrants, sliced strawberries)
• 2 ripe peaches or nectarines, stoned and diced
• 3 tbsp sugar (or to taste)
• 150 ml (5 fl oz) cranberry juice
• 8 thin slices of white bread (about 200 g or 7 oz), preferably 1–2 days old
• Reduced-fat crème fraîche (optional, for serving)

Preparation Steps

1. Prepare the Fruit:

   • Crush each type of fruit separately until pulpy.
   • Combine all fruits in a large bowl with sugar and cranberry juice.
   • Stir well and let sit for 2 hours to macerate.

2. Prepare the Bread:

   • Remove crusts from the bread and cut slices into strips or triangles.
   • Line a 1 litre (2 pint) pudding basin with the bread, covering the bottom and sides. Reserve enough bread for the top.

3. Assemble the Pudding:

   • Reserve 3–4 tbsp of the fruit juice.
   • Pour the fruit mixture into the bread-lined basin.
   • Cover with remaining bread, pressing down gently.
   • Place a plate on top of the bread and weigh it down with a heavy object (like a can).
   • Refrigerate for 8 hours or overnight.

4. Serve:

   • Turn the pudding out onto a serving dish.
   • Brush or pour reserved fruit juice over any uncolored parts of the bread.
   • Serve with crème fraîche, if desired.

Tips for Variations

• Substitute enriched bread like challah or brioche for white bread.
• For an autumn version, use raisin bread and different fruits (2 large dessert apples, 2 pears, sultanas, dried cranberries, dried apricots) with apple juice and cinnamon.

Nutritional Benefits

• Rich in vitamin C, which supports heart health and wound healing.
• Low in fat, high in carbohydrates and fiber.

Make sure to follow these steps carefully for a delicious British summer pudding!