In Chef's Table

Summer Fruit Pudding

After a few weeks of beautiful sunshine, English strawberries and raspberries are now coming into their own. These classic British soft fruits are the epitome of English summertime to me, conjuring up memories of long, endless summer holidays, fields of PYO and of course, the start of Wimbledon.

The recipe I have chosen is based on a classic Summer Pudding – first recorded in the 19th century – and is a staple on restaurant menus across the country. In my version I’ve also added an optional glug of Pimms, guaranteed to make it an extra special hit with your dinner guests!

Tools & Ingredients

  • 1 x 1 litre Pyrex or pudding bowl
  • 1 x large brioche loaf
  • 500g strawberries + extra for garnish
  • 400g raspberries + extra for garnish
  • 400g blueberries + extra for garnish
  • 100g caster sugar
  • 400ml extra thick double cream
  • 2 x passionfruit (optional)
  • 75ml Pimms (optional)

Lets get started…

  1. Line the bowl with a double layer of cling film ensuring they overlap and hang about 15cm over the edge (brushing a little oil on the inside of the bowl will help with this).
  2. Add half of the raspberries and blueberries to a saucepan along with the sugar and the Pimms (or 50ml of water) and heat gently for 10 minutes until the sugar dissolves.
  3. Slice the brioche loaf lengthways into 1cm slices, dip into the warm jam-like fruit mixture so the pieces soak up some of the juices, then line the inside of the bowl overlapping as you go around. The slices should stick out of the bowl by about 7cm
  4. Roughly cut up the strawberries and mix with the rest of the raspberries and blueberries adding in any leftover jammy fruit after the bowl has been fully lined.
  5. Press the fruit down into the bowl ensuring you fill it up to the top. Fold over the brioche and cover with the excess clingfilm. Place a plate on top and a weight on top to press down on the mixture. Leave in a fridge overnight.
  6. The next day the juices would have seeped out into the bread to make a lovely pinkish-red colour.
  7. Leave out at room temperature for an hour before serving then ease pudding out of the bowl by pulling gently on the cling film.
  8. It should be easy to cut into serving pieces – perfect with a glass of summer fizz in the sunshine.
  9. Serve with extra fruit and thick double cream – I add a little elderflower and fresh passionfruit for a nice sweet flavour.
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