Special Summer Pudding

Special Summer Pudding


1 person made this

I have tinkered with this over the years & I think I now have it right. Fresh fruit is preferable but frozen will work too. The pudding must be refrigerated for at least 12 hours however 24 is much better.

Serves: 10 

  • 1 loaf day old raisin bread (crusts removed)
  • 1 punnet blueberries
  • 1 punnet black or red currants
  • 2 punnets strawberries
  • 2 punnets raspberries
  • 1-2 table spoons Grand Marnier (optional)
  • Quarter cup halved green glace cherries

Preparation:30min  ›  Cook:12hours  ›  Ready in:12hours30min 

  1. Line a 2 litre bowl with bread, by cutting a circle in one piece the size of the base & line sides with overlapping wedges of bread. Fill any holes with bread scraps.
  2. Wash all fruit. Place blueberries and currants into a pot. Sprinkle liberally with sugar and simmer gently for 5 minutes. Add raspberries & simmer for a further 5 minutes. Remove from heat & add halved or quartered strawberries, depending on the size. Add green cherries& Grand Marnier. Cool slightly.
  3. Using a slotted spoon, lift fruit from pot and fill half way to the top. Place a layer of bread across the surface & then continue filling fruit to the top. Cover fruit with a layer of bread & pour over juice from pot so that the entire bread case is saturated. Any remaining juice can be drizzled over later or mixed with cream for serving.
  4. Put a plate that will just fit inside the bowl’s rim onto the pudding and weight it heavily using weights or improvise with canned food. Place pudding onto a tray to catch any juice that may overflow. Refrigerate overnight.
  5. To turn out pudding remove weights and the plate. Gently loosen the sides with a knife or spatula. Turn the pudding onto a serving plate that has a rim so as to catch any juices. Decorate with holly & enjoy this lighter, healthier Christmas dessert.

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