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Alan Davidson

Summer Pudding

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

summer pudding a favourite English dessert which combines a mixture of summer fruits with bread. Redcurrants (see currants) and raspberries are the best fruits to use, but some varieties of gooseberry are suitable, and a small quantity of blackcurrants and a very few strawberries may be included. In autumn, blackberries can be substituted. In other countries, corresponding kinds of berry will do very well. In any case the fruit is lightly cooked with sugar.

The pudding is made by lining a buttered basin with fairly thin slices of good bread cut to fit exactly. The fruit and juice are then spooned in, and more bread placed over the top. The assemblage is then pressed down by a weight and left to stand overnight or longer. To serve, it is turned out, upside down. It is usually accompanied by cream.

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