Summer Pudding

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Preparation info

  • Yield:

    12

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is a traditional English country-style dessert. It can be prepared using many types of berries, but either raspberries or strawberries are a must to provide the glorious crimson color. Just as bread puddings are often made from whatever leftover bread is available, the flavor of summer puddings is determined by the variety of berries. If you do not have a wide assortment of fresh berries to choose from, frozen berries can be used, preferably the IQF variety. No matter how carefully you handle them, thawed frozen berries will fall apart, but on the plus side, this provides plenty of juice to moisten and flavor the bread.

The white bread used to line the forms must be dense and stale to prevent it from falling apart when it becomes saturated with fruit juice. Typically, summer puddings are made in large forms, often in a loaf shape, that provide 8 to 10 servings.

The following version is created in individual molds and features a curved wedge of caramel to add height, contrasting texture, and a more contemporary plate presentation. To simplify a bit, you can omit curving the wedges and attaching them to the plates with chocolate; instead, just lean a straight caramel wedge against the pudding. Alternatively, you can serve the puddings as is in the old-fashioned way. In any case, be sure they are well chilled and that you serve plenty of whipped cream as an accompaniment.

Ingredients

Method