Summer fruit pudding

Summer pudding is a bread and berry pudding that originates from the United Kingdom. Try this beautiful summer pudding that utilises Australian fresh seasonal stone fruits for an unforgettable summery dessert.

• serves

  8

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1½ cups caster sugar
• a pinch of saffron
• 400 g mixed yellow stone fruits (peaches, apricots etc.), peeled and cut into wedges
• 400 g mixed summer berries (strawberries, blackberries, raspberries)
• 1 tbsp vegetable oil
• ½ loaf white bread, crusts removed
• 2 tbsp marmalade
• extra fresh stone fruit and berries, to serve

For the whipped sour cream

• 300 ml thickened cream
• 250 ml sour cream
• 1 tsp vanilla paste

Chilling time: overnight

Instructions

1. Heat the 1 cup caster sugar, saffron and 1 cup of water in a medium saucepan over medium heat. Bring to a simmer, add the stone fruits and cook for 10 minutes, or until softened. Remove from the heat and allow to cool in the syrup. Strain the fruit and reserve the syrup.
2. Meanwhile, in a second small saucepan, combine the berries, remaining sugar and a splash of water. Cook over medium heat for 2 minutes, or until the berries release their juices. Allow to cool, strain and reserve the syrup.
3. Lightly brush the interior of a 1 litre glass bowl with vegetable oil, then line with two layers of plastic wrap. Cut the bread into two equal rectangles, then spread with the marmalade. Dip one bread slice into the yellow syrup, then arrange on the interior of the bowl, then dip a second piece of bread into the red syrup to create a colour pattern of your choosing. Make sure there are no gaps between the bread slices.
4. Fill the bowl with a mixture of the cooked berries and stone fruit. Cut a circular shape for the base of the pudding, dip into the syrup, then place over the fruit. Wrap the pudding tightly with plastic wrap to enclose, cover with a plate and add a weight on top to compress the pudding. Refrigerate overnight.
5. For the cream, combine the ingredients in a stand mixer and whisk to a soft whipped cream consistency.
6. Turn out the pudding onto a serving plate and remove the plastic wrap. Pour over some of the remaining syrup. Top the pudding with the whipped cream and garnish with fresh stone fruit and berries.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Proof Is In The Pudding

Watch The Full Episode Here

G

Watch The Full Episode Here

G