What better way to celebrate fruits and berries than with a British classic summer fruit pudding. These little puds need to be made ahead of time but they’re definitely worth the wait. Which fruits you use is up to you but a mix of soft, colourful and rich fruits and berries is best and I love the contrast of aromatic blueberries, slightly tart raspberries and blackberries with the sweet strawberries.
Lightly oil 4 individual 175ml pudding moulds and line with cling film.
Heat the berries and sugar together in saucepan on a low heat until the sugar dissolves. Bring to the boil then remove from the heat. Add the lemon zest and stir. Strain the fruit saving the juices.
Cut 4 small circles out of the bread, the same size as the bottom of the moulds. Cut 4 large circles the same size as the top of the mould. Cut the remaining bread into strips the same height as the mould and approximately 2.5cm wide.
Dip the small circles into the reserved berry juice and sit in the base of the mould. Do the same with the strips of bread and use to line the sides of the moulds. Press the bread in place.
Divide the strained fruit between the lined moulds. Fold over any strips of bread and finish by dipping the large circles in the berry juice and place on top of the puddings to seal. Cover in cling film and press firmly. Chill for 6 hours or overnight.
Serve with pouring cream and garnish with a few extra berries and a dusting of icing sugar.
- 150g blueberries
- 150g raspberries
- 150g blackberries
- 150g strawberries, hulled and cut in half
- 75g caster sugar
- zest of a lemon
- 8 slices stale white bread
- 175ml double cream
- Icing sugar for dusting
- a few extra berries for garnish