The National Allotment Society - National Society of Allotment and Leisure Gardeners Ltd
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Summer Pudding

Ingredients

Serves 8

350g blackberries
350g blackcurrants
350g redcurrants
150g blueberries
350g caster sugar
225g raspberries
8 slices thin bread, crusts removed (white works best)
Pouring cream

Method

You will need a 1.1 litre (2pint) soufflé dish or straight sided dish, 15x8cm

  1. Measure all the fruits except the raspberries into a pan with a tablespoon of water.  Add the sugar and bring to the boil, then gently simmer until the fruits are just tender.  Cool a little, then add the raspberries
  2. Cut the bread to fit the base and sides of the dish (the bread should measure about 5cm in height).  Dip the bread into the juice of the fruit first, and then line the dish, putting the soaked side of the bread nearest the dish.
  3. Fill the dish just under half full with some of the fruit, then top with a layer of bread.  Add more fruit on top and finally the last slices of bread, spooning a little of the juice over the bread at the top.  (You should have about 200ml (7fl oz) of fruit left over to serve with the pudding).  Put a small plat on top of your pudding, press down lightly, then cover with cling-film and refrigerate overnight.
  4. Turn onto a shallow dish a little larger that the summer pudding so that the juices are caught.  Serve it with the extra fruit and pouring cream.