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Mary Berry Summer Pudding

Mary Berry Summer Pudding - recipe card
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A classic English dessert that celebrates the season’s best berries. Juicy summer fruits are gently cooked with sugar, then left to soak into tender white bread overnight, creating a jewel-toned, intensely flavored pudding that slices cleanly and tastes of sunshine.

Ingredients

Scale
  • 2 cups fresh raspberries (about 10 oz)
  • 1 cup fresh strawberries, hulled and halved (about 6 oz)
  • 1 cup fresh blackberries (about 5 oz)
  • 1/2 cup granulated sugar (3.5 oz)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water
  • 10 to 12 slices white bread (about 10 oz), crusts removed, each slice about 1/4 inch thick
  • Optional: lightly sweetened whipped cream or crème fraîche, for serving

Instructions

  1. Place the raspberries, strawberries, blackberries, sugar, lemon juice, and water in a medium, nonreactive saucepan (stainless steel or enameled). Set over medium heat and cook, stirring gently with a rubber spatula, until the sugar dissolves and the berries begin to release their juices—about 4 to 5 minutes. Do not let the berries boil vigorously; you want them to soften but still hold some shape.
  2. Once the mixture is syrupy and the berries are tender, remove from heat. Pour the berry mixture into a fine-mesh sieve set over a bowl. Let the juices drain for 5 minutes, then gently press on the solids with the back of a spoon to extract extra syrup. Reserve the strained syrup separately (you will need it for basting). Set the berry solids aside to cool slightly.
  3. Line a 1-pint (2-cup) pudding basin or deep bowl with a sheet of plastic wrap, letting the edges overhang by at least 3 inches—this will help you unmold the pudding later. Trim the crustless bread slices so they fit snugly, but keep them as large as possible.
  4. Cut one slice of bread into a round to fit the bottom of the basin. Dip one side of the round briefly into the reserved berry syrup, then place it syrup-side down in the bottom. Repeat with enough bread slices to cover the bottom completely, trimming and overlapping as needed so there are no gaps.
  5. Now line the sides of the basin with more bread slices, dipping one side of each slice into the berry syrup and pressing the syrup-coated side against the basin. Overlap the slices slightly, covering the entire interior surface. Reserve 2 to 3 slices for the top.
  6. Spoon the reserved berry solids into the bread-lined basin, pressing them down gently with the back of a spoon so they fill all the gaps. The fruit should come almost to the rim. Pour about half of the remaining berry syrup over the fruit—reserve the rest for serving.
  7. Dip the reserved bread slices one at a time into the remaining syrup (just enough to moisten them), then arrange them over the fruit to form a tight lid. Trim any overlapping edges so the lid fits flush with the rim. Fold the overhanging plastic wrap over the top to cover the pudding completely.
  8. Place a small plate or saucer directly on top of the wrapped pudding, then weigh it down with a heavy can or a 1-pound bag of sugar. Refrigerate for at least 6 hours, ideally overnight—the longer it sits, the more evenly the bread absorbs the berry juices and the cleaner the slices will be.
  9. After chilling, remove the weight and plate. Unfold the plastic wrap, invert a serving plate onto the basin, then turn the pudding out onto the plate. Peel off the plastic wrap. If any bread looks pale, baste it with the reserved berry syrup until the entire pudding is evenly stained a deep ruby red.
  10. Serve at room temperature in thick slices, each portion showing a layer of bread encasing the glistening fruit. Accompany with lightly sweetened whipped cream or a dollop of crème fraîche if desired. The pudding keeps well in the refrigerator for up to 2 days.

Notes

Store leftover summer pudding in the refrigerator, tightly covered with plastic wrap, for up to 2 days. The pudding does not freeze well because the bread becomes watery upon thawing. To serve from chilled, let stand at room temperature for 15 to 20 minutes to take the chill off. If you prefer a less sweet pudding, reduce the sugar to 1/3 cup (2.3 oz). Any combination of summer berries works—try redcurrants, blueberries, or loganberries in place of the blackberries.

Nutrition

Keywords: summer pudding, Mary Berry summer pudding, British pudding, berry pudding, no-bake dessert, summer dessert, berry dessert, molded pudding, bread pudding, English dessert

Find it online: https://maryberrycooks.co.uk/mary-berry-summer-pudding-recipe/