Oh, the irony. Dashing into the fruit garden in between torrential downpours to pick the berries for individual summer puddings.
Only in England.
I’ve never made a summer pudding before. It always seemed like such a faff when you could just eat a bowl of freshly picked berries instead. Or ignore the bowl altogether and just eat them straight from the bush.
Turns out this pud is totally worth the effort. It looks really impressive, there is no baking involved and it is really fun to make. I even felt a bit like Delia, overlapping my slices of juice soaked bread in the rosti rings. Maybe there’s hope for me yet!
As I was pretty sure Jonny wouldn’t like it (too much fruit, not enough chocolate) I figured if I made little individual summer puddings instead of one giant one, I could keep one in the fridge for tomorrow without it drying out ;)
And if you are left with a bunch of blackcurrants to use up, check out this homemade blackcurrant syrup recipe Yum!
- 300 g of summer berries. I used redcurrants blackcurrants, wild strawberries & raspberries
- 2 tablespoons sugar Use more or less depending on your taste and how tart your fruit is
- 2 tablespoons boiling hot water
- 4 slices bread I used white seeded
- Pop the fruit, sugar and hot water in a saucepan over a medium heat. When the juice starts to leak from the fruit, turn the heat off and pop the lid on to let them steam. Be careful if you stir them so as not to break up the berries too much.
- When there is a fair bit of juice in the bottom of the pan, pour it all into a sieve over a bowl. Collect the juice in the bowl then pop the fruit back in the pan with the lid on to release a little more juice.
- Using your teacup, ramekin or rosti/poached egg ring as a guide cut a disc out of 2 slices of bread.
- Soak the disc of bread in the juice, then line the bottom of your teacup, ramekin or rosti ring with it.
- Remove the crusts from the other two slices of bread, slice into strips wide enough to form the 'walls' of your pudding.
- Dip them in the juice then line the ring, overlapping wherever you join two ends of bread together.
- Spoon the fruit mixture into the centre of each pudding. Pop a weight of some description on top of each pudding (I used a ramekin on each with a baking dish balanced on top) to squash the fruit together and firm the pudding up.
- Leave in the fridge overnight, or for at least 5 hours.
- Tip out each pudding onto a small serving plate. Decorate with some fresh berries and a sprinkle of icing sugar. A dollop of cream on the side would really be delightful too.
Tammy/Our Neck of the Woods says
What a pretty pudding! It is so lovely and looks really delicious, too! Yum. This morning I was gathering some herbs during a rainstorm to take to a friend so I totally understand your pain! It has actually been raining for several days here and will for another week or so. We don’t normally get this much rain!
Jane Sarchet says
Is it well needed or is it a pain? We’re so used to downpours you just kinda get on with it!
Janie x
Bake says
This looks lovely! I’ve never made summer pudding before but will give it a go now :) xoxo
Jane Sarchet says
Ooh, I hope you love it Bake :)
Janie x
Debs says
Your little puddings are beautiful, really elegant! Filled with all that fruit, they are guilt free, too. ; )x
Jane Sarchet says
That’s what I thought Debs, a complete health food! ;)
Janie x
Bintu @ Recipes From A Pantry says
I am with you on the faff of summer puddings. Better from bush straight to mouth. But my OH rather likes summer pudding so one of these days I may well try this recipe.
Jane Sarchet says
Hope he (and you!) love it ;)
Janie x
Karen says
Those are just the MOST delightful wee summer puddings I have ever seen Janie! And, like you, I prefer individual ones too.
Jane Sarchet says
TASTY! I bet your garden is overflowing with berries & currants too isn’t it Karen?
Janie x
Lizzy (Good Things) says
Here’s comes an admission, I have yet to make summer puddings… partly because for stages of my latter years I have tried to be gluten free/grain free (for health reasons)… but your little puds have enticed me to try this summer…. so beautiful! Thanks for sharing xo
Jane Sarchet says
Hmm, well I hope if you do make them you enjoy them in good health. They’re certainly not worth feeling poorly over xx
Janie x
Jacqueline Meldrum says
Do you know I have never had summer pudding before, I know, go figure! You are seriously tempting me to have a go!
Jane Sarchet says
DO IT! It’s a great way of eating a fabulous desert whilst still being able to convince yourself it’s a big bowl of superfood :D
Janie x
Nick @ Bakingbeardy says
Luckily, even if you worry about the rain one day, the sun will be back the next!
Jane Sarchet says
Tis true, we’re certainly seeing far for sun this summer than we have in the past 5 or 6!
Janie x
Sylvia says
I never had it before, but it looks DIVINE! Better for me to try it soon :)
Jane Sarchet says
Please do try it Sylvia, it’s one of those perfectly English desserts :)
Janie x