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Summer Pudding

Meal.Mates's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Water 1⁄2 Cup (8 tbs)
  Orange rind piece 1⁄4 Cup (4 tbs)
  Dark cherries 250 Gram
  Raspberries 250 Gram (Fresh Or Frozen)
  Loganberries/Blackberries / youngberries 250 Gram
  Blackcurrants/250 gram of any of the berries 250 Gram (Fresh Or Frozen)
  Lemon juice 1 Tablespoon (As Required)
  Day old white bread slice 4

Bring sugar and water to the boil. Add orange rind and cherries which have been stoned. Simmer until soft. Add the other fruits and cook very gently for a few minutes. Strain and reserve the juice. Add a squeeze of lemon juice. Moisten a 3/2-cup bowl. Trim crusts from bread and cut each slice in half lengthwise. Line the bowl with the bread slices dipping them into the juice as you go. Fill with fruit mixture. Cover with more bread slices and spoon over a few tablespoons of juice if any remains. Put a plate on top which fits exactly inside the bowl and weight it firmly. Stand bowl overnight in the refrigerator. Invert on to a serving dish and serve accompanied with a bowl of lightly whipped cream
A delicious combination of dark summer fruits and white bread, summer pudding can also be made with a selection of canned fruits such as plums, raspberries and cherries and, if wished, perfumed with kirsch or another liqueur.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 135 Calories from Fat 5

% Daily Value*

Total Fat 0.5 g0.76%

Saturated Fat 0.03 g0.16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 56.5 mg2.4%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4.9 g19.6%

Sugars 16.2 g

Protein 2 g4.7%

Vitamin A 2.5% Vitamin C 128.2%

Calcium 4.3% Iron 5.8%

*Based on a 2000 Calorie diet

Summer Pudding Recipe