Latest recipes

Summer pudding

Summer pudding

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Summer pudding

Mixed berries, bread & jam

Mixed berries, bread & jam

Serves 8

Cooks In20 minutes plus chilling overnight

DifficultySuper easy

Nutrition per serving
  • Calories 200 10%

  • Fat 0.9g 1%

  • Saturates 0.1g 1%

  • Sugars 30.3g 34%

  • Protein 3.8g 8%

  • Carbs 42.2g 16%

Of an adult's reference intake


  • olive oil , for greasing
  • 800 g mixed summer berries, such as raspberries, redcurrants, strawberries, blackcurrants and blackberries
  • 150 g sugar
  • ½ an orange
  • ½ teaspoon vanilla paste , optional
  • 7 large slices of white bread
  • 2 tablespoons red berry jam

Recipe From

Jamie Magazine

By Phillippa Spence


  1. Grease an 850ml pudding basin with oil and line with 2 sheets of clingfilm, letting a little bit overhang.
  2. Remove any stalks from the berries. Hull and quarter the strawberries (if using).
  3. Place all the berries in a large, heavy-based saucepan with the sugar, orange juice and vanilla paste (if using).
  4. Cook over a low heat for 3 to 5 minutes, or until the sugar dissolves and juices start bleeding from the fruit. Set aside to cool.
  5. Remove the crusts from the bread, then spread over the jam.
  6. Line the basin with 6 of the slices, jam-side up. Overlap slightly to ensure no gaps, and press the bread against the sides.
  7. Spoon the cooled fruit and half its juice into the lined basin, reserving the remaining juice.
  8. Cover the pudding with the last slice of bread, jam-side down, then pull over the overhanging clingfilm.
  9. Place a saucer that fits inside the basin on top of the pudding, then place a weight, about 2kg, on top of it. Refrigerate overnight to soak up the juices.
  10. Strain the leftover juice through a fine sieve into a small pan. Bring to the boil, then simmer for 5 to 10 minutes, or until the juice has reduced into a light syrup. Pour into a jug and keep in the fridge.
  11. To serve, open the clingfilm and carefully invert the pudding onto a plate.
  12. Drizzle large slices with the syrup and serve with crème fraîche or cream, if you like.

Watch the video: Summer Pudding  Tasty


  1. Voodooshura

    There is something in this. Thanks for the information, maybe I can help you with something too?

  2. Txanton

    I'm sorry, but in my opinion, you are wrong. I'm sure. Let us try to discuss this. Write to me in PM.

  3. Devine

    Wacker, you weren't wrong :)

  4. Genevyeve

    Thanks, the post helped a lot.

  5. Eadig

    I recommend that you visit the site, which has a lot of information on the topic that interests you.

  6. Menos

    Thank you so much, how can I thank you?

Write a message