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summer pudding on a plate.
cookingwithmykids

Summer pudding

Summer pudding is a classic British dessert. Full of juicy summer fruit wrapped in bread, it couldn't be simpler for kids and beginner bakers to make.
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Prep Time 30 minutes
Chilling time 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 439
Ingredients Equipment Method

Ingredients
  

  • 750 g (4 cups) mixed summer fruits
  • 150 g (¾ cup) caster sugar
  • 8-9 slices of white bread

Equipment

  • Digital scales
  • Measuring cups
  • Saucepan
  • Pudding bowl

Method
 

Prepare the pudding bowl
  1. Prepare your pudding bowl by greasing it with a little oil or butter then lining it with cling-film / glad wrap. Make sure there is enough hanging over the edge to make it easier to remove the pudding later.
Prepare the fruit
  1. If you're using a bag of pre mixed summer fruits you can just weigh them out and add them straight into a sauce pan.
  2. But if you've got your own mixture of fresh summer fruit make sure any stalks or stones are removed and any larger fruit, like strawberries are cut into smaller pieces. Add the fruit to the sauce pan.
  3. Weigh out the sugar and add that to your pan with the fruit. Heat the fruit gently for about 5 minutes until the sugar has dissolved and the fruit has softened slightly.
    Tip the fruit out into a sieve with a bowl set underneath it to catch the sauce. Set them both aside for now to cool.
Prepare the bread
  1. Start by cutting off the crusts then cut 6 slices of bread into strips lengthways. Mark a circle the size of the base of your bowl on one slice of bread and cut that out. Cut another circle out that's the size of the top of the bowl.
Make the summer pudding
  1. Start by carefully dipping one side of the circle of bread in the fruit juice then lay that juice side out into your pudding bowl. Now do the same with a strip of bread and lay that up the side of the bowl. Repeat that step with the rest of the strips of bread until the whole bowl is full of bread making sure to place them in tightly so that there are no gaps showing.
  2. Once your pudding bowl has been lined with bread spoon the fruit into the centre and top it up with the juice until it reaches the top.
    There should be some sauce left – keep that for later.
  3. Lay the final slice of bread on top then tuck that into the slices around the edge so the fruit is fully contained.
    Fold over the cling-film to cover the summer pudding and lay a small plate or saucer on top with something to weigh it down.
    Pop it in the fridge to chill for at least 4 hours but preferably over night.
Turn out the summer pudding
  1. Undo the cling-film from the top of the summer pudding and turn it out onto a serving plate. Drizzle over a little of the sauce you kept, add some summer fruits on top to decorate.
  2. Serve and enjoy