Summer pudding
 
Prep time
Cook time
Total time
 
A light, Summery dessert
Author:
Recipe type: Dessert
Cuisine: Australian
Serves: 8-10
Ingredients
  • 1kg grams mixed berries, fresh or frozen
  • ½ cup sugar
  • 45 mls water (3 tablespoons)
  • Fresh bread (crusts removed) to cover the inside of a 1 kilogram pudding basin, about 8 regular slices or 500 grams gluten free bread (gluten free bread is generally baked in smaller loaves so you have to use more as you lose more of it when you cut off the crusts).
Instructions
  1. Place 800 grams berries, sugar and water in a medium saucepan and cook until juices run (about 3-4 minutes for fresh and 8-10 minutes if frozen).
  2. Meanwhile, line pudding basin with bread ensuring that there are no gaps (cut to fit).
  3. Remove approximately ⅓ cup juice from saucepan and then spoon remaining berries and juice into bread-line pudding basin.
  4. Cover berries with remaining bread and then gently spoon over a few tablespoons of the reserve juice so that the bread is all red in colour. Cover the remaining juice and store in the fridge.
  5. Cover pudding with a clean saucer that fits just inside the pudding basin and then put a heavy weight on top (e.g. a can or heavy plate).
  6. Refrigerate the pudding overnight or for at least four hours.
  7. To serve, remove pudding from fridge and discard saucer.
  8. Place a serving plate over the pudding base and carefully invert the pudding onto the plate.
  9. If there are any white spots on the bread, cover these up with the reserved juice.
  10. Decorate with reserved fresh berries and serve with cream or custard.
Notes
SUBSTITUTIONS
Gluten-free: gluten-free bread can be used.
Refined sugar-free: stevia, honey, rice malt vinegar or agave syrup can be used instead of sugar.
Dairy-free: serve with dairy-free ice cream or whipped coconut cream instead of whipped cream.
Recipe by The Hungry Australian at https://hungryaustralian.com/2014/10/summer-pudding-and-a-new-look/