Nothing says British summer more than our take on the Classic Summer Berry Pudding
To Make 4 Individual summer puddings
2 punnet each Strawberry, raspberry, blackberry, red currant, blueberry. You can use any berries that are available.
125g sugar
8 slices of medium white bread
Clotted cream to serve
You will need 4 x stainless steel rings approx. 7cm diameter 5cm deep.
From the berries put to one side a couple of each per person for garnish. With the rest wash and remove any stalks. Place in a pan with the sugar and gently bring up the temperature until it boils, and the berries are soft. Drain off and reserve the liquid and put the cooked berries to one side.
Using the ring cut 8 discs from the bread, trimming can be used for breadcrumbs.
Line a tray with Cling film and put the rings onto it. Dip 1 ring of bread at a time in the reserved berry liquid and put into the bottom of the ring. Repeat with each mould. Fill the rings with the cooked berries. Dip the remaining bread in the juice and place on top. Cover the rings with cling film and put another tray on top. Put into the fridge with a weight on the top. Leave in the fridge for at least 24 hours.
Any remaining berries and liquid can be boiled up and blended to make extra sauce.
To serve remove the rings from the tray and put the pudding onto your serving plate. Nappe a little sauce over the top and decorate with fresh berries. Serve with clotted cream.
Chef’s Tip
We use an ice cream scoop for our clotted cream for a neat presentation.
Why not serve with a Prosecco Pimms !!