The Perfect Summer Pudding

Nothing captures the flavour of summer better than this uniquely English pudding. When there is a glut of fruit, it is worth making extras in lidded, plastic Christmas pudding containers and freezing them.


    You Need

  • For each pudding, a generously heaped basinful of prepared fruit, of which redcurrants and raspberries are essential, blackcurrants a good idea, gooseberries too, but strawberries and cherries less good; sugar to sweeten, and several slices of firm white bread with crusts removed.


Tip the fruit into a saucepan, gooseberries before the others, if using them. Sprinkle with sugar, add 2-3 tablespoons of water and simmer gently for a few minutes before adding the rest of the fruit and barely cooking, just until the juices run. Add more sugar as necessary. Cut each slice of bread into two wedges, dip in the juice and line the bottom and sides of the pudding basin. Spoon in the fruit, top with more bread and a little more juice, to fully soak the bread. Cover, weight the top and refrigerate for 24 hours. Turn out and serve with the rest of the juice and some cream.