This classic summer pudding is perfect for this time of year when berries are in abundance. It’s very easy to make and I just love the colours that seep into the bread. You can serve it with cream, ice cream, yoghurt, or have it just as it is…simply delicious!
Adapted from Good Food Magazine (June 2104)
350g mixed berries
(I used fresh raspberries, blackberries, blueberries and strawberries)
2 tablespoons golden caster sugar
Zest 1 lemon
Sunflower oil for greasing
3-4 slices of slightly stale white bread
- Tip the berries (apart from the strawberries) into a saucepan. Sprinkle the sugar and stir. Set over a low heat until the sugar has dissolved and the fruit has begun to release its juices. Increase the heat to boil and then simmer for 2 minutes until the fruit is soft and there is a lot of red juice.
- Quarter the strawberries and add to the saucepan along with the lemon zest. Remove from heat.
- Strain the fruit, reserving the juice.
- Lightly oil 2 ramekins and line with cling film with enough over the edge to cover the top of the pudding.
- Using a pastry cutter, cut out 2 small pieces of bread to line the bottom of the ramekins. Dip one side of the bread in the juice and place juice side down in the ramekins.
- Then cut strips of bread long and tall enough to cover the sides of the ramekin. Dip them in the juice then line the ramekins.
- Pack the strained fruit into the bread lined ramekins. (Leave some for decorating).
- Cut out two slightly larger circles of bread, dip them in the juice then push down on top of the fruit to seal the pudding.
- Cover with the cling film and put in the fridge for at least 2 hours.
- When ready to serve, turn the puddings out of the ramekins onto plates, decorate with the remaining fruit and pour over the remaining juices.