Summer Pudding

Instructions

1. 1

   Prepare the Fruit

   5 min

   Begin by rinsing the strawberries, blackberries, redcurrants, and raspberries under cool running water to remove any dirt. Gently pat them dry with a clean kitchen towel to avoid bruising. Set the strawberries aside for later use in layering.

2. 2

   Make the Fruit Juice

   3 hr

   In a large saucepan, combine the caster sugar with 3 tablespoons of water. Heat the mixture over medium-low heat, stirring gently until the sugar fully dissolves. Once dissolved, increase the heat and bring the mixture to a boil for about 1 minute, until it is slightly syrupy.

3. 3

   Cook the Berries

   3 hr

   Add all the berries except for the strawberries into the pan with the syrup. Cook over low heat for approximately 3 minutes, stirring occasionally, until the berries begin to soften but still retain their shape. Carefully strain the mixture through a sieve into a bowl, reserving the juice and discarding the solids.

4. 4

   Prepare the Basin

   3 min

   Take a 1.25-litre basin and line it with cling film, ensuring there is enough overhang (about 15cm) to fold over the top later. This will help in easily removing the pudding once it’s set, so make sure it’s well lined.

5. 5

   Cut the Bread

   5 min

   Remove the crusts from the bread slices for a smoother texture. Cut 4 of the slices in half diagonally to create triangular pieces that will support the sides of the basin. Then, cut the remaining 2 slices into 4 triangles each, leaving the last slice intact for the base.

6. 6

   Assemble the Pudding

   6 min

   Dip the whole piece of bread into the prepared fruit juice, allowing it to soak briefly before pressing it into the bottom of the lined basin. Next, dip the diagonal pieces of bread in the juice and line the sides of the basin, alternating their orientation for a snug fit. If a piece does not fit perfectly, trim it to size, dip it, and place it in.

7. 7

   Fill with Berries

   5 min

   Carefully spoon the softened berry mixture into the lined basin, layering it evenly. As you layer, add the reserved strawberries to create a beautiful and colorful presentation throughout the pudding.

8. 8

   Top and Chill

   3 min

   Dip the remaining triangle pieces of bread in the juice and place them on top of the berry mixture to seal the pudding. Trim any excess bread hanging over the edges. Cover the pudding with the cling film, place a plate on top, and weigh it down with cans to help compress it. Chill in the refrigerator for at least 6 hours, preferably overnight, to allow it to set firmly.

9. 9

   Serve the Pudding

   5 min

   When ready to serve, carefully unfold the cling film and invert the pudding onto a serving plate. Drizzle the leftover juice over the top for added flavor and moisture. For an extra touch, garnish with additional berries and whipped cream if desired.