Summer pudding

Summer pudding

This classic never fails to impress on a warm summers day, served with a spoonful of wonderful clotted cream to cut through the beautifully tart fruit.

Ingredients
Method
  • 700g mixed fresh or frozen berries (strawberries, raspberries, blackberries etc)
  • 1 tbsp sugar
  • 12 medium slices white bread (crusts removed)
  • To serve
  • Rodda’s Cornish Clotted Cream

Place the fruit, sugar and 1 tbsp water in a large saucepan and cook for 3-4 minutes until slightly softened. Drain and reserve the juice. Allow to cool.

Grease 4 x 200ml ramekin dishes. Using 8 slices of bread, cut 8 rounds slightly smaller than the base of the ramekins and immerse in the reserved juice. Place in the bottom of the ramekins. Remove the crusts from the remaining 4 bread slices and cut in half. Dip in juice to coat and arrange around the sides of the ramekins to line.

Spoon in the fruit and press down well, dip the remaining rounds of bread into the juice and place on top. Spoon over any excess juice, cover well with cling film and place a weight on top. Place in a fridge overnight to chill before removing from the ramekins.

Serve with a generous dollop of Cornish clotted cream.

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2 comments

  1. Bob and Alice Lochner says:

    We Love Clotted Cream! We now live in Alaska, USA. Do you post to Alaska? Please, please say yes!

    Bob & Alice

    1. belinda says:

      Really sorry can’t post to Alaska at the moment. But do keep an eye on our facebook page and we will let you know there if we manage it…

Time: 20 minutes plus chilling time
Makes: 4 servings

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