Delicious Summer Pudding

Summer pudding is a classic British dessert that is typically served during the summer months when fresh berries are in season. It is a cold, refreshing dessert that is perfect for hot weather.

To make summer pudding, you start by lining a pudding basin or bowl with slices of white bread. The bread is then filled with a mixture of fresh berries, such as strawberries, raspberries, and blackberries, that have been lightly cooked with sugar and a splash of water to release their juices. The pudding is then topped with more slices of bread and left to chill in the fridge for several hours or overnight.

Once the pudding has set, it is turned out onto a plate and served with a dollop of whipped cream or a scoop of vanilla ice cream. The result is a deliciously fruity dessert that is both light and satisfying.

Here's a classic recipe for summer pudding:

Ingredients:

• 8-10 slices of slightly stale white bread (crusts removed)
• 500g mixed fresh berries (such as strawberries, raspberries, blackberries, and redcurrants)
• 100g caster sugar
• A splash of water
• Whipped cream or vanilla ice cream to serve

Instructions:

• Grease a 1-litre pudding basin or bowl with a little oil or butter.
• Cut the bread slices into triangles and use them to line the basin, slightly overlapping them so there are no gaps.
• In a medium-sized saucepan, heat the berries, sugar, and water over low heat, stirring occasionally until the sugar has dissolved and the berries have released their juices. This should take about 5 minutes.
• Increase the heat and simmer the berry mixture for another 5 minutes, stirring frequently until it has thickened slightly.
• Pour the berry mixture into the bread-lined basin and top with more bread triangles, trimming any excess as needed. Reserve some of the berry juice to serve as a sauce later.
• Cover the basin with cling film or a plate, and weigh it down with something heavy (such as a can) to compress the pudding. Chill in the fridge for at least 6 hours, or overnight.
• To serve, remove the weight and cling film/plate from the basin. Run a knife around the edge of the pudding to loosen it, then invert it onto a plate. Spoon the reserved berry juice around the pudding and serve with whipped cream or vanilla ice cream.