In Washington this pudding requires a walk through the back yard, in Rhode Island it requires a trip to the market. And still I can’t find everything I want. Such as it is, it would not be summer if I didn’t make at least one Summer Pudding. It is one of my favorite summer deserts and one of the few English summer deserts. Possible because England like Washington lacks much of a summer.
A Summer Pudding recipe could only loosely be described as a recipe. Since the list of berries used can change with whatever is ripe or available. Or for that matter whatever you happen to like best. As long as the proportions are about right you can’t go wrong. Beyond that it is quite possibly the easiest thing in the world to make.
The photos below are by Anthony Blake from Time Life’s The Cooking of the British Isles (1969). The recipe however is not.
- 2 lb. 12 oz. of mixed berries and currants such as; 1 lb. strawberries (quartered), 12 oz. raspberries, 12 oz. blueberries, 4 oz. of red currants
- OR whatever berries you can find or want, that come to a grand sum of 2 lb. 12 oz.
- 175g/6 oz. of sugar
- 3 T. of water
- several slices of day-old white bread, crusts removed
- Put 6 oz. of sugar and 3 T water into a large pan. Gently heat until sugar dissolves, stirring a few times. Bring to a boil for 1 min, then add the fruit. Except the strawberries. Cook for 3 mins over a low heat, stirring several times until the fruit is softened. Remove from heat.
- Now add in the strawberries and stir.
- Completely line a 1.25 liter pudding basin (or similar sized bowl) with slices of white bread, overlapping the edges a bit. If you first line the bowl with cling film it makes for easier removal of the pudding.
- Spoon in the softened fruit and juice until the basin is full, cover with a couple slices of bread.
- Put a small plate on the top of the bowl and add a weight (I used some canned something or other from the pantry). Place the whole lot on a larger plate to catch any escaping juices and put the pudding in the fridge to chill for 12 or so hours.
- To serve turn the basin over on a large plate, remove the pudding, and add ample amounts of whipped cream.