ESB Sunday Puddings : No. 4 : Summer Pudding

Hello everyone!

Welcome back to my blog. I hope you have been enjoying the beautiful weather we have been enjoying recently! Last month I put up the third recipe in my ESB Musical Bake series inspired by the Greek myth and masque, Persephone. If you haven’t had a chance to read it yet, click here to read how to make your very own Seasons Cake!

When the summer is in full swing, I can’t think of anything better than enjoying all the delicious fruits of the season. Although they can be eaten on their own with a dollop of fresh cream, the recipe I want to share with you today is a special  celebration of all that they have to offer – Summer Pudding.

Also known as Malvern Pudding, Summer Pudding is said to have been created in the 1800s as an alternative to the high fat and sugar puddings of the day. Perfect for any summer gathering, the pudding is prepared in advance so it can be made and finished  before your guests arrive.

Although traditional recipes use just red and black currants and raspberries, this recipe has a slight twist as it has a variety of different fruits packed into it. But it is definitely worth bending the rules to make it even more delicious! A summer alternative to Christmas pudding, it is as light as air, very addictive and easy to eat on long hot days.

To accompany the recipe, here is my cover of Morecambe and Wise’s Bring Me Sunshine – the perfect song to listen to in the sunny weather!

Here is the recipe…

Summer Pudding

Ingredients

Half a loaf of sliced white bread, about 8 slices

About 800g of soft summer fruit : I used…

120g red currants, destalked

100g blackberries

100g blueberries

100g raspberries

400g strawberries

75g caster sugar

Pouring cream, to serve

Equipment

A 1 litre (2 pint) pudding basin

A large saucepan

A serving plate

How to make the bake

  1. Start by lining the pudding basin. First, prepare the basin by rinsing the inside with water and leaving with a little residue to stop the bread sticking to the sides. (ESB Top Tip : Using bread that is a couple of days old will make it soak up even more juice from the fruit!) Then take the slices of bread and cut off the crusts to leave you with 8 squares of bread without the crust. Place one square in the bottom of the basin, and then press 4 squares around the edge of the basin to line it. With the remaining slices, cut into shapes to fill in the gaps. (ESB Top Tip : The trick with summer pudding is to make sure you line the basin well so the fruit doesn’t bulge out. You may need to cut the bread into strange shapes to fit in between the holes where the bread doesn’t fill.)
  2. Putting the bread lined pudding basin to one side, start on the pudding filling.  (ESB Top Tip : Reserve a small amount of fruit to decorate when you serve it!) Prepare the fruit by slicing the strawberries into quarters and destalking the currants and then gently wash all the fruit under running water. (ESB Top Tip : Don’t be too rough with the fruit as you can make it squashed!)
  3. Place the fruit in the large saucepan with the sugar and cook together on a medium heat until juice starts to run out of the fruit. This will take very little time so watch the fruit carefully so it doesn’t start to make a mush and lose the fresh fruit flavour.
  4. Put the fruit into the prepared basin – keeping back a little of the fruit liquid to pour on when you serve – and place another square of bread on top with slithers of bread to fill the gaps. Place a small plate – the size of the top of the basin – on top and press down firmly to push the fruit into the sides of the pudding basin. Weigh the plate down with a couple of heavy cans from your cupboard and carefully transfer into the fridge. Leave overnight.
  5. The next day, when it’s time to serve your pudding, take the basin out of the fridge and remove the cans weighing it down. Carefully take off the plate and run a table knife around the outside of the basin to loosen the pudding from the edge. Turn the basin upside down a plate and gently pat the pudding out of the basin. This is the tricky bit as it is unpredictable but if you’re gentle, it will come out in one piece.
  6. Pour over the remaining syrup you saved yesterday and serve with a cool drizzle of double cream. If the fruit is too tart, you can always add a sprinkle of sugar for ‘grit’ as my granddaddy used to say! Perfect on a hot summers day!

 

Thank you for popping by my blog. I hope you enjoyed my recipe for Summer Pudding and if you recreate it, don’t forget to tag me #esbbakes @englishsingingbaker on Instagram!

See you next time for another tuneful bake but in the meantime,

Happy Baking!

English Singing Baker x

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