The British pudding of berries in a dome of juice-soaked bread, pressed overnight and turned out. Serves 6.
800g
100g
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 100g | — | — | |
| 3 | | 3tbsp | — | — | |
| 4 | 8slice | day-old | — |
Put the berries in the medium saucepan.
Frozen mixed berries · 800 g
Add the sugar.
Caster sugar · 100 gAdd 3 tablespoons of water.
Water · 3 tbspHeat gently for about 5 minutes, stirring now and then, until the sugar has dissolved and the juices run.
Set the sieve over the jug, tip in the fruit and let the juice drain through, then put the fruit back in the pan.
Lay the bread on the board.
Cut a round from 1 slice for the bottom of the basin and cut 5 slices in half lengthways; keep the rest whole for the top.
Line the 1.2 litre pudding basin with the bread, soaked side out, putting the round in the bottom and overlapping the strips up the sides so there are no gaps.
Spoon in the fruit and press it down lightly.
Cover the top with the rest of the bread, trimming it to fit.
Spoon over a little more of the juice, keeping the rest covered in the fridge.
Cover with cling film, sit a small plate on top and weigh it down with a couple of heavy tins.
Chill in the fridge overnight, or for at least 8 hours.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Put the berries in the medium saucepan.⏱ 10sResultFrozen mixed berries |
| 2 | 100 g | | Add the sugar.⏱ 10sResultBerries and sugar |
| 3 | 3 tbsp | | Add 3 tablespoons of water.⏱ 10sResultBerries, sugar and water |
| 4 | — | | Heat gently for about 5 minutes, stirring now and then, until the sugar has dissolved and the juices run.⏱ 5 minResultJuicy berries |
| 5 | Juicy berriesstep 4 | | Set the sieve over the jug, tip in the fruit and let the juice drain through, then put the fruit back in the pan.⏱ 1 minResultBerry juiceused in step 11 |
| 6 | 8 slice | | Lay the bread on the board.⏱ 15sResultSliced white bread |
| 7 | Sliced white breadstep 6 | | Cut off the crusts.⏱ 1 min 30sResultCrustless bread |
| 8 | Crustless breadstep 7 | | Cut a round from 1 slice for the bottom of the basin and cut 5 slices in half lengthways; keep the rest whole for the top.⏱ 1 minResultBread pieces |
| 9 | Bread piecesstep 8 | | Dip one side of each piece of bread into the juice.⏱ 2 minResultSoaked breadused in step 13 |
| 10 | Soaked breadstep 9 | | Line the 1.2 litre pudding basin with the bread, soaked side out, putting the round in the bottom and overlapping the strips up the sides so there are no gaps.⏱ 3 minResultLined pudding basinused in step 12 |
| 11 | Drained berriesstep 5 | | Spoon in the fruit and press it down lightly.⏱ 1 minResultFilled pudding |
| 12 | Bread for the topstep 10 | | Cover the top with the rest of the bread, trimming it to fit.⏱ 1 minResultCovered pudding |
| Filled puddingstep 11 | |||
| 13 | Rest of the berry juicestep 9 | | Spoon over a little more of the juice, keeping the rest covered in the fridge.⏱ 20sResultSoaked puddingused in step 17 |
| 14 | — | | Cover with cling film, sit a small plate on top and weigh it down with a couple of heavy tins.⏱ 1 minResultWeighted pudding |
| 15 | — | | Chill in the fridge overnight, or for at least 8 hours.⏱ 8 hrResultSet summer pudding |
| Total Time | 8 hr 18 min | ||
| Nutrient | Per serving |
|---|---|
| 247kcal | |
| 5g | |
| 2g | |
| 0.3g | |
| 55g | |
| 32g | |
| 4g | |
| 220mg |
The British pudding of berries in a dome of juice-soaked bread, pressed overnight and turned out. Serves 6.
What you’ll doYou will cook mixed berries briefly with sugar, line a basin with juice-soaked bread, fill it with the fruit, weigh it down overnight and turn it out.