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Summer Pudding

Makes 1 Pudding

This classic English dessert uses a mixture of sweetened summer currants and crust-less white bread. Raspberries, blackberries and tayberries can all be used although we don’t recommend using Strawberries in the pudding.  Serve summer pudding cold with thick cream or custard.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 100g redcurrants
  • 100g white currants
  • 100g blackcurrants
  • 150g sugar
  • 150g bread, without crusts
  • currants or berries for decoration
  • double cream for serving
  1. Put the fruits and sugar into a saucepan over a very gentle heat, cook until the fruit starts to collapse into juice then remove from the heat.
  2. Cut one slice of bread into a circle the diameter of the base of a 1lt/2pt pudding basin and another a circle the diameter of the top of the basin.
  3. Put the small circle into the basin and arrange the remaining bread around the sides so they are completely covered with no gaps.
  4. Tip the prepared fruit into the bread-lined basin.
  5. Place the prepared larger circle on top, neatly tucking in any edges so the bread encloses all of the fruit.
  6. Cover the top of the pudding with a small plate of a diameter just smaller than the pudding.
  7. Place a couple of tins on the plate to weigh down and press on the pudding.
  8. Leave for 12 – 36 hours in the refrigerator, pressing down on the plate occasionally.
  9. To serve invert the pudding onto a plate, top with some additional berries and serve with cream.

Equipment

Saucepan and 1lt/2pt pudding basin

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Ingredients

Change Quantities:
  • 100g redcurrants
  • 100g white currants
  • 100g blackcurrants
  • 150g sugar
  • 150g bread, without crusts
  • currants or berries for decoration
  • double cream for serving

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