Summer pudding is a classic British dessert. Beulah made the first one I ever ate, and given her cooking prowess I assumed it was a MasterChef level dish. I was surprised to learn it has only three ingredients — berries, sliced white bread and sugar.
This picture looks like a crime scene but it tastes delicious. I hope to take a better one next time I make it…;-)
Summer pudding
- 450g (1 lb) mixed red currants, black currants and blackberries
- 125g (4 oz) caster sugar
- 225g (8 oz) raspberries
- 7-8 slices white bread, crusts removed
- cream, to serve
- Place the currants and blackberries in a heavy pan with the sugar.
- Cook gently, stirring occasionally, for 10 minutes or until tender.
- Add the raspberries and leave to cool.
- Strain the fruit, reserving the juice.
- Cut a circle of bread the same diameter as the base of a 900 ml (1½ pint) pudding bowl. Dip one side of the bread in the juice, then put it juice side down in the bottom of the bowl.
- Cut the bread slices into two triangles. Dip one side of the triangle in juice, then line the side of the bowl, juice side outward. Fill any gaps with little pieces of bread.
- Pour in half the fruit then place triangles of bread on top. Pour in the remaining fruit, then top with the remaining bread circle.
- Cover with a saucer small enough to fit inside the basin and put a 500g (1 lb) weight on top. Leave in the refrigerator overnight.
- Turn onto a serving plate, pour over any remaining fruit juice and serve with cream.
Ten More Bites 
how funny I remember you posting this originally and was thinking of it only yesterday (thanks to lots of berry season!) is it just cheap supermarket white bread?
I did post it before. This is Beulah’s version so I’ve done it again. I’m working through her top recipes so they are available to family and others who would like to have them. And yes, cheap supermarket white bread 🙂