Get ready to tantalize your taste buds with the most refreshing and mouthwatering summer dessert that will transport you to a British garden party! Kate Ashcroft's Summer Pudding is not just a recipe; it's a magical transformation of simple ingredients into a stunning, jewel-toned masterpiece that will make your guests wonder how you created such a spectacular dessert with minimal effort. Imagine a pudding so vibrant and delicious that it captures the essence of summer in every single bite!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: British
Serves: 6 servings
Ingredients
- Mixed berries (raspberries, strawberries, blueberries)
- Sugar
- White bread, crusts removed
- Lemon juice
Instructions
- Begin by preparing your mixed berries. Rinse the raspberries, strawberries, and blueberries under cold water. If using strawberries, hull and slice them into smaller pieces. Set all the berries aside in a large mixing bowl.
- Sprinkle about 2-4 tablespoons of sugar over the mixed berries, depending on their sweetness and your personal preference. Gently toss the berries to ensure they are evenly coated in sugar. Allow them to sit for about 10 minutes to release their juices.
- While the berries are macerating, prepare the white bread. Remove the crusts from the slices of white bread and cut the bread into triangles or circles, depending on your preference and the shape of your pudding dish.
- Once the berries have released their juices, add a tablespoon of lemon juice to the bowl and mix gently. This will enhance the flavor of the berries and add a refreshing zing to the pudding.
- Select a suitable pudding basin or a bowl that can hold about 6 servings. Line the bottom and sides of the basin with the bread slices, ensuring there are no gaps. Overlap the bread slightly if necessary to create a snug fit.
- Pour the berry mixture into the lined bread basin, making sure to distribute the berries evenly. Press down gently to pack the berries in, allowing the juices to soak into the bread.
- Cover the top of the berry mixture with additional slices of bread, sealing it well. You can trim the bread to fit if needed. Place a plate on top of the pudding, and weigh it down with a can or something heavy to help compress the pudding.
- Refrigerate the pudding for at least 4 hours, or ideally overnight. This will allow the flavors to meld and the bread to absorb the berry juices.
- When ready to serve, carefully invert the pudding onto a serving plate. Gently remove the basin and peel away the bread lining. The summer pudding should hold its shape beautifully.
- Slice the pudding into wedges and serve it chilled, optionally with a dollop of whipped cream or crème fraîche for added richness.
Tips
- Berry Selection: Choose ripe, fresh berries for the most intense flavor. A mix of raspberries, strawberries, and blueberries provides the best color and taste profile.
- Bread Matters: Use day-old white bread for the best texture. Fresh bread can become too soggy, while slightly stale bread absorbs the berry juices perfectly.
- Sugar Adjustment: Taste your berries before adding sugar. If they're very sweet, you might need less sugar; if they're tart, you'll want to add a bit more.
- Compression is Key: The weight during refrigeration is crucial. It helps the bread absorb the juices and creates a compact, beautiful pudding.
- Patience Pays Off: Resist the temptation to serve immediately. Letting the pudding sit overnight allows the flavors to meld and intensify.
- Serving Suggestion: A dollop of whipped cream or crème fraîche can elevate this dessert from delightful to absolutely divine.
Nutrition Facts
Calories: 257kcal
Carbohydrates: g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
