Summer Pudding

I wish I had managed to get some better picture of this dessert – it’s such a special one! Luckily it’s also absurdly easy and actually fairly healthy, so I have no excuse not to make it again to try and get some better shots 🙂

When I first read about this very simple English dessert, I thought it sounded way too simple to actually work. I toyed with whether I needed to make changes when I made it to make it stay together (I was really worried the whole thing would fall apart when I cut it!), but this very simple method was so prevalent all over the internet that I figured it must work. I sceptically made it in the traditional way and was slightly amazed at how well it worked. It stays together beautifully when you cut it up into slices!

It made for such a refreshing and healthy dessert that I ate the leftover with vanilla yoghurt for breakfast the next few days.

I was a bit unsure about using white bread, because I really don’t like white bread in general. I’ve used it, because I followed the traditional recipe faithfully. It was nicer than I expected, although I wonder if it might also work with other types of breads?

Summer Pudding

Ingredients
1 kg mixed berries, fresh or frozen
3 tbsp water
1/2 cup sugar
Fresh white bread with the crusts removed

Method
1. Set aside a handful or so of the berries for garnish and place the rest in a saucepan with the water and sugar. Cook for about 8 minutes or so, until the berries are no longer frozen and the juices run (you may need a bit less time if you are using fresh berries).
2. While the berries are on the stove, line a small pudding bowl with the trimmed bread slices. Press the edges together well, plug any little holes and make sure there are no gaps. 
3. Reserve 1/4 cup of the berry juice and pour the berries and remaining juice into the pudding bowl lined with bread. Cover the top with more sliced bread and press down gently.
4. Cover the pudding with a clean saucer that fits just inside the pudding bowl (if you’ve got one!) and put a weight on top (like a can or something similar).
5. Refrigerate the pudding overnight, or for at least 5 hours. 
6. To serve, remove from fridge and take off the saucer. Place a serving plate over the bowl and invert the pudding onto the plate. Use the reserved juice to cover up any white spots on the bread. Decorate with the reserved berries and drizzle any remaining juice over the top. 

Serve as is, or with whipped coconut cream or vanilla yoghurt. 

Serves 8-10 people. 



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