We may have passed midsummer but with the nights still lasting that bit longer, there’s plenty of time to enjoy a classic dessert: summer berry pudding.
To recreate this, you will need 175g golden caster sugar, 250g strawberries, 100g blackberries, 500g raspberries and 500g redcurrants, and some sliced day-old white bread, from a square, medium-cut loaf.
To begin, wash the fruit and gently dry on kitchen paper and ensure to keep strawberries separate. Add the sugar and 3 tablespoons of water into a large pan, Then gently heat until sugar dissolves making sure to stir a few times
Once stirred bring to a boil for about a minute, then tip in the fruit (not strawberries). Now cook for three minutes over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
Now you will need to prepare the bread, Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm.
Cut the crusts off the bread and cut four pieces of bread in half, a little on an angle, to give two lopsided rectangles per piece. Then finally cut two slices into four triangles each and leave the final piece whole.
To build the pudding, dip the whole piece of bread into the juice for a few seconds enough time to just coat, while pushing this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in.
Now spoon in the softened fruit, adding the strawberries here and there as you go.
Dip the bread triangles in juice and place on top, trim off overhang with scissors. Be sure to keep the leftover juices for later, bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for at least six hours or overnight. (I always find that the best results are overnight.)
To serve, open out cling film then put a serving plate upside down on top and flip over. Serve with leftover juice, any extra cherries or berries and cream, ice cream or clotted cream.
Chef’s tip
Brioche makes a tasty alternative to white bread, adding a bit of extra sweetness.
