Summer pudding
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Serves 6–8
- Dietary
- Egg-freeNut-freeVegetarian
You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding.
Ingredients
- 200ml/7fl oz rosé wine
- 1 orange, juice only
- 1 vanilla pod, seeds removed
- 60–80g/2¼–3oz caster sugar
- 250g/9oz fresh raspberries, plus extra for serving
- 250g/9oz fresh strawberries, plus extra for serving
- 250g/9oz fresh cherries, pitted, plus extra for serving
- 500g/1lb 2oz frozen mixed berries
- 12 slices of white bread
- extra thick double cream, to serve
Method
Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.
Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer.
Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool.
Once cool, strain the fruit, saving the juice.
Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight.
To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream.
