English summer pudding with berries and cream

January 17, 2016 (Last Updated: January 11, 2019)

We’ve resurrected this old English recipe with a few additions. Light and tart, it’s a lovely end to summer lunch.

Print Recipe

English summer pudding with berries and cream

Serves: 8
Cooking Time: 20 mins excluding setting time

Ingredients

  • 1,2kg frozen mixed berries, defrosted
  • 5ml ground nutmeg
  • 60g icing sugar
  • 1 loaf thinly sliced white bread, or panettone
  • 15ml cornflour
  • 500ml fresh cream
  • 30ml castor sugar
  • 5ml vanilla essence

Instructions

1

Heat the berries with the nutmeg and icing sugar in a pot until they are soft and juicy. Strain the berries out of the juice and process them in a blender until very smooth. Reserve the juice.

2

Pour a little of the berry mixture into a bowl and add a layer of the bread, taking care to let the mixture soak into the bread very well. Alternate bread and berries until your bowl is full.

3

Place a plate on top of the bowl, and weigh it down in the fridge overnight with at least 1kg of weight.

4

Turn the pudding out by easing a knife around the edges.

5

Put the bowl into boiling water until just below the rim. Take the reserved juice and mix with the cornflour. Heat until thickened and pour over the pudding.

6

Lightly whip the fresh cream with the castor sugar and vanilla essence, and serve with the pudding.

 

 

More From FHE:

January 17, 2016 (Last Updated: January 11, 2019) By
Send this to a friend