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Summer Pudding

Summer Pudding

This Summer Pudding is the perfect dessert for the warmer months.

Summer Pudding

 

Serves 10

200g blackberries

100g raspberries

200g strawberries

50g blackcurrants

50g redcurrants

120g caster sugar

600g loaf brioche or sourdough, or white sliced bread

Cooking oil spray, to grease

Double cream, to serve

 

Raspberry and Red Wine Syrup

120g caster sugar

180ml red wine

120g raspberries

 

To make raspberry and red wine syrup, place sugar and red wine in a medium saucepan over a medium-high heat. Cook for 2 minutes or until reduced to a syrup. Stir in raspberries then set aside to cool. Place in fridge until needed.

Meanwhile, to make pudding, combine fruit and sugar in a bowl and set aside, covered, overnight to allow juices to release.

Trim crusts off loaf or sliced bread. If using a loaf, cut into 1cm-thick slices. Grease a 1L bowl with cooking oil then line with plastic wrap.

Drain fruit, reserving juice in a shallow bowl. Set fruit aside. Dip bread slices into juice and use to line base and side of prepared bowl. Fill shell with fruit and line top with more dipped bread slices. Drizzle remaining juice over the top. Cover with plastic wrap and place on a tray. Top bowl with a plate and weigh down with weights or cans to compress mixture. Set aside in the fridge overnight.

To serve, remove weights, plate and top layer of plastic wrap. Place a serving plate upside down on top and invert plate and pudding. Lift off bowl and peel off remaining plastic wrap. Serve with a drizzle of chilled syrup and cream on the side.

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