Simple summer pudding
Prep
18 mins
Cook
2 mins
Servings
6
Difficulty
Easy
Making summer pudding has never been easier, and honestly, this is my go to dessert when I want something impressive without the stress. The frozen berries are packed with antioxidants and taste just as wonderful as fresh ones, plus they're so much more budget friendly. What I love most is how quick it comes together in just twenty minutes of prep time, which means you can have a stunning pudding ready before your guests even arrive. The bread soaks up all those gorgeous berry juices while the jam adds natural sweetness, and then you top it with a generous dollop of cream. It's the perfect balance of simple and special.
Ella x
Ingredients
- 1 kilosessential frozen berries 1kg(Frozen Essential Mixed Berries)
- 6 tbspessential waitrose seedless raspberry jam(Essential Seedless Raspberry Jam)
- 5 slice/sessential white medium sliced bread
- 300 mlsessential single cream(Essential Single Cream)
Detail level
Instructions
- 1
Defrost the berries. Combine 950g berries and 5-6 tbsp jam in a large pan and simmer for 2 minutes, until juicy. Strain the fruit over a large jug. Set aside 150ml juice for serving and keep the rest (about 200ml).
- 2
Using 5 bread slices (crusts removed), line a 1.2L basin. Fill with the fruit and 200ml juice. Cover with 2 bread slices, trimmed to fit, and a sheet of baking parchment. Weigh it down with a snug-fitting saucer or plate and a couple of cans. Chill overnight.
- 3
Turn onto a serving plate, then brush with some reserved juice to fill in any pale patches. Decorate with the remaining 50g berries, and serve with the cream and remaining juice.
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