Summer pudding
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Summer pudding
Mixed berries, bread & jam
Mixed berries, bread & jam
Serves 8
Cooks In20 minutes plus chilling overnight
DifficultySuper easy
Nutrition per serving
Calories 200 10%
Fat 0.9g 1%
Saturates 0.1g 1%
Sugars 30.3g 34%
Protein 3.8g 8%
Carbs 42.2g 16%
Of an adult's reference intake
Ingredients
- olive oil , for greasing
- 800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries
- 150 g sugar
- ½ an orange
- ½ teaspoon vanilla paste , optional
- 7 large slices of white bread
- 2 tablespoons red berry jam
Recipe From
Jamie Magazine
By Phillippa Spence
Method
- Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.
- Remove any stalks from the berries. Hull and quarter the strawberries (if using).
- Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using).
- Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool.
- Remove the crusts from the bread, then spread over the jam.
- Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides.
- Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice.
- Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm.
- Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
- Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
- To serve, open the clingfilm and carefully invert the pudding onto a plate.
- Drizzle large slices with the syrup and serve with crème fraîche or cream, if you like.
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