In my family, the newly selected berries pie was our definitive summer dessert. I have many memories of standing on a kitchen stool as a child, and snatching scraps of pie crust when my mother and grandmother assembled the blueberry pie.
But baking the pie is a lot of work between the dough, fillings and assembly. Needless to say, it goes without saying how much temperature the oven warms when it is already an external hardener. Well, when I’m looking for summer berry desserts, I turn to summer pudding.
Summer Pudding is a classic British dessert of sweetened, penetrated berries wrapped in white bread that absorbs all berry syrup. It may not be convincing at first, but this is a bite to understand why this has been a popular dessert in the UK since the late 1800s.
Simply recipe/Mark Beam
Tips for making British summer pudding
Summer puddings look flashy and can seem difficult to make, especially as they are likely to be based on that. But it’s actually much easier than it looks. Here are some tips that will help me build and assemble the summer summer:
White sandwich bread is perfect. It already tastes sweet and easily soaks in the berry syrup. Find soft, finely disintegrated bread with as little crust as possible. This dessert is usually made in a pudding mold. A deep bowl with a lid that is specially used for steamed British puddings. I prefer to use bread bread as it is a less common device on this side of the pond. A 6 cup bowl also works. Ideally there is a sudden side. Assuming a pudding is the most stressful part, but it can help you arrange the pots in plastic wrap! After flipping the chilled plastic wrapped pudding into the serving platter, pull the bread away from the bread, then peel off the plastic wrap so that nothing sticks.
How to make British summer pudding with fresh fruits
Using frozen fruits in this recipe cuts out the preparation time needed to wash the berries and halve and slice the strawberries. Plus, frozen berries are cheaper than fresh.
However, summer puddings traditionally use fresh berries to celebrate the short-term season. To make with fresh berries instead of frozen, use mixed berries and summer fruits of the same weight (1 3/4 pounds) such as strawberries, raspberries, blueberries, blackberries, currants and cherry.
Add fresh fruit to the pan along with sugar and add 1/3 cup of water. It takes time to bring the berries into a stew and release the juice for just 5-10 minutes. Next, follow the same steps before assembly and pudding.
Simply recipe/Mark Beam
How to serve British summer pudding
Leave this pudding slice in the fridge in a refreshing way. To make a clean slice without grinding the pudding, use a sawing motion to gently slice the chilled pudding with a sawtooth bread knife. I like to spoon some extra berry juice on top of the slices and garnish with fresh berries.
Add a scoop of whipped cream or vanilla ice cream for the ultimate summer dessert.
Save it
Even if you only have 9×5 bread, this recipe works well. For slightly shorter puddings that don’t fill the top of the bread, or you can increase the berries to 2 1/4 pounds and sugar to 1 cup. You may need extra bread.
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1 3/4 lb (6 cup)) Frozen mixed berries
3/4 cup (150g)) Granule sugar
10-12 slice White sandwich breadthe crust has been removed
Fresh berriesfor garnish, optional
Cook the berries:
In a medium pan, mix the frozen mixed berries and granulated sugar. Simmer the berries gently over medium heat and stirring occasionally until the juice is released for 10-15 minutes. Remove the pot from the heat and set aside.
Simply recipe/Mark Beam
Simply recipe/Mark Beam
Arrange bread on bread:
8 1/2×4 1/2 inch bread lined up in plastic wrap and hanging extra on the sides. Slide about 8 slices of bread to completely cover the bottom and sides of the bread, and trim by layering slices of bread as needed. To prevent leaks, try layering slices of bread so that the seams are offset from the corners of the bread. For more consistency, add small scraps to reinforce the corners.
Simply recipe/Mark Beam
Simply recipe/Mark Beam
Building a pudding:
Using a ladle, transfer approximately 1/2 cup of berry juice from the pot into a small bowl. Cover the bowl and store in the fridge until ready to serve the pudding. Pour the berries and the remaining juice into the bread bed. To completely wrap the berry stuffing, place 2-3 loaves on top and trim the loaves if necessary.
Simply recipe/Mark Beam
Simply recipe/Mark Beam
Chill:
Cover the printout thoroughly with another plastic wrap. On top of the pudding, top with a small rectangular plate or airtight container that fits on the lips of the bread. Place canned items and other heavy items on top to compress the pudding. Refrigerate thoroughly for at least 8 hours or up to 24 hours.
Reduced:
When ready, remove the wrap weights, plates and top layer. Place a large platter of edging platter upside down on top of the pudding and flip the whole thing – plate and pan. Remove the pan and peel off the wrap.
Using a pastry brush, polish the white patch of bread with some reserved berry juice so that the bread is completely saturated.
Simply recipe/Mark Beam
serve:
Garnish the top of the pudding with fresh berries if necessary. Slice the pudding and serve each slice with a spoonful of berry juice.
Refrigerate the remaining pudding for up to 2 days.
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Nutrition Facts (Each serving)
214 calories 2G fat 47G carbohydrates 4G protein
View the complete nutrition label
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Nutritional Fact Serving: 8 volumes per serving calories 214% per day value * 2g 2% saturated fat 0g serving contributes to your daily diet. General nutritional advice uses 2,000 calories per day.
Nutrition information must be calculated using a component database and considered an estimate. If multiple ingredients are given alternatives, the first listed one is calculated for nutrition. Decorations and optional ingredients are not included.
