Making Summer Pudding

A traditional pudding basin is the perfect shape for this dessert. Make sure you position the bread neatly for an attractive finish.

1. Line the basin with bread slices. Begin with a circle of bread that is cut to the right size to fit the base, then overlap slices evenly around the side.

   

2. Lightly cook the currants with sugar until plenty of juice has been yielded. Mix the raw berries with the currants and spoon some of the juices over the bread before filling the basin.

   

3. Make sure that the fruit is packed well into the pudding basin. Then cover the fruit with bread, ensuring it is completely covered with an even layer.

   

4. If there is any juice remaining, spoon this over the top layer of bread. Stand the basin in a dish to catch any overspill of juice, cover and weight, then chill overnight. Remove from the refrigerator when ready to serve. If there is any juice pooled on the dish, spoon it over the pudding when it has been unmoulded, particularly over any bread which has not soaked up the juice.

   

5. Hold a flat serving platter over the basin and turn both simultaneously.

   

6. Place the platter on a table and lift off the pudding basin very carefully, so as not to disturb the surface of the pudding. Decorate with fresh berries and serve immediately.