Recipes › Redcurrant › Redcurrant and Raspberry Summer Pudding
Redcurrant and Raspberry Summer Pudding
The quintessential British summer dessert — a bread-lined pudding basin packed with a sharp, intensely flavoured redcurrant and raspberry compote, then pressed overnight until the bread turns the most vivid crimson. It is unmoulded at the table to gasps of delight.
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Ingredients
- 400 g fresh redcurrants, stripped from stalks
- 300 g fresh raspberries
- 100 caster sugar
- 2 tbsp water
- 8 slices slightly stale white bread, crusts removed
Contains: cereals gluten.
Method
- Gently heat the redcurrants, raspberries, sugar, and water in a pan for 3–4 minutes, stirring, until the sugar dissolves and the juice runs freely. The fruit should be very lightly cooked. Remove from the heat and cool slightly.
- Line a 1.2 litre pudding basin with cling film. Cut the bread to fit: a circle for the base, strips for the sides, and another circle for the lid.
- Dip each piece of bread briefly in the fruit juice to colour it. Line the base and sides of the basin, coloured-side facing out.
- Spoon in all the fruit filling. Cover with the remaining bread pieces.
- Cover the top with cling film, place a plate that fits inside the rim on top, and weigh down with heavy tins. Refrigerate overnight.
- To serve, remove the weights and plate, invert onto a serving dish, and remove the basin and cling film. Serve with double cream.
Tips
- Reserve a little extra fruit juice from the cooking to patch any pale spots on the bread before serving.
- The pudding must be refrigerated overnight — there are no shortcuts here, as the bread needs time to fully absorb the juices.
Ring the changes
- Add a handful of blackcurrants to the fruit mix for an even more intensely flavoured, darker pudding.
Keeping it
Keep refrigerated and serve within 24 hours of making for the best texture.
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