Recipe by: Tracie Fitzpatrick
Source: Adapted from a Nigella Lawson recipe
- 500 g blueberries, plus a few extra to serve
- 500 g strawberries, hulled and quartered, plus a few to serve
- 140 g golden caster sugar, plus a bit extra (optional)
- 400 g white loaf (a little stale), crusts removed
- cream, to serve (optional)
- Wash the fruit and place it all in a large pan with the caster sugar and 3 Tbsp water.
- Gently heat for 3 mins until the juice from the fruit starts to seep and the sugar has dissolved.
- Line a 1.2 liter pudding basin with a double layer of cling film, leaving an overlap around the top.
- Dip the loaf in the fruit mixture and soak both sides of the bread until it’s soaking with juice and line the pudding basin (don’t forget to leave some for the basin).
- Once fully lined and there are no gaps, spoon the syrup and the fruit in to the bread soaked pudding dish until full.
- Finish the pudding with a layer of bread to make a base, then pour over any remaining liquid.
- Wrap the overhanging cling film over the top.
- Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with a few cans of beans.
- Leave the pudding weighed down in the fridge at least overnight (I left mine 2 nights).
- To serve, unwrap the cling film and place a serving plate over the pudding.
- Flip it over, remove the basin and carefully peel away the cling film.
- Serve in slices with cream (optional).
Download PDF version here: British Summer Pudding Tracie Fitzpatrick