Jarrold Recipe: Summer Pudding 

A classic British dessert which offers the perfect finish to any summer party or family dinner, the Summer Pudding is an abundance of sweet, juicy berries encased in bread and served with rich clotted cream.

You may have some uncertainty about the Summer Pudding but you can’t deny it is the true taste of the season and a great alternative to usual trifle or pavlova.

Dating back to the Victorian era, this tasty, pretty-in-pink sweet can be made with whatever berries you have to hand but our recipe from Jarrold Executive Chef, Nick Harris, is created with a balance of flavours from a blended assortment of summer fruits.

Summer Puddings

Makes 6-8 servings

  • 150g caster sugar
  • 150ml orange juice
  • 1tsp lemon juice
  • 150g blackberries, frozen
  • 150g blueberries, frozen
  • 150g raspberries, frozen
  • 150g redcurrants, frozen
  • 150g blackcurrants, frozen
  • 150g strawberries, fresh
  • Thin sliced white bread, 2 sides and 2 discs per mould*
  • Clotted cream to serve

*Top Tip: Using bread which is somewhat stale will help the fruit juices soak in, making for a more delicious dessert.

Method

  1. Pour the sugar, orange juice and lemon juice into a medium saucepan and slowly bring to the boil.
  2. Gradually, add the berries into the liquid and cook. Monitor the mixture to ensure that the berries do not lose their shape. Drain into a large sieve, reserving the liquor. Cool both the fruit and liquid in the chiller.
  3. Pre-cut the bread with two discs and two sides for each mould and then soak the bread in the liquid. Line the moulds with one disc in the base and wrap the sides on the edges,
  4. Fill with berries and top with the second disc. Pour over excess juice.
  5. Chill in the fridge overnight or for at least 12 hours before needed.
  6. To serve, place a plate upside-down on top and flip over. Finish with leftover juices, any extra berries and a dollop of clotted cream.

Your Basket