Summer Pudding

Name: Summer Pudding
Total time: 1 d 1 h 15 min
Yield: Six or more servings
Cuisine: british
Ingredients: 1 pint strawberries; 1 pint raspberries; 1 pint blackberries; 1 pint red or black currants (see note); 1/2 cup superfine sugar or enough to sweeten fruit; 1 1-pound loaf good quality white bread, unsliced; 1/3 cup framboise or other fruit-flavored eau de vie; 1 1/2 cups heavy cream; 1 teaspoon zest of grated orange

By Christopher Idone

Total Time: 1 hour 15 minutes, plus 24 hours' refrigeration
Rating: (0)
Notes: Read community notes

Featured in: FOOD; BERRIES JUBILEE

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Ingredients

Yield:Six or more servings

1pint strawberries
1pint raspberries
1pint blackberries
1pint red or black currants (see note)
½cup superfine sugar or enough to sweeten fruit
11-pound loaf good quality white bread, unsliced
⅓cup framboise or other fruit-flavored eau de vie
1½cups heavy cream
1teaspoon zest of grated orange

Ingredient Substitution Guide

Preparation

Step 1
Place the berries and sugar in a medium-sized bowl and macerate lightly. Set aside for one hour or until the berries have given off about three-quarters of a cup of juice.
Step 2
Cut the bread into half-inch slices and remove the crusts. Then cut the bread into 2-inch fingers. Line the sides of a two-quart souffle dish with the bread and fill in the bottom tightly, cutting the slices to fit as needed.
Step 3
Combine the berry juice with the liqueur in a small bowl and brush the bread lining with the berry mixture, just until damp.
Step 4
Whip the cream and gently fold into the mashed berries with the zest. Spoon the mixture into the souffle dish and cover the top with the bread to form a lid. Brush with the juice mixture, just until damp. Cover with plastic wrap.
Step 5
Set a plate on top of the pudding that will just fit inside the souffle dish to lightly weigh it down. Refrigerate for 24 hours.
Step 6
When ready to serve, remove the plate and invert the souffle dish onto a serving dish and serve.

Tip

Any fresh berry combination such as blueberries, blackberries, strawberries, raspberries, gooseberries and red or black currants will work in this recipe.

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Canuck in the kitchen1 year ago

This is a North American version of the British classic. For the original version, line a pudding basin with the bread (preferably stale to soak up the juice) then add the macerated fruit, sugar and liquor. Make sure the bread is fully soaked with juice. Follow as per bread lid, weights and refrigeration. Keep the unsweetened whipped cream for the outside of the pudding when it is served the next day.

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