Summer berry pudding

  • Preparation Time5 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the berries

300g strawberries, cleaned
245g raspberries
300g blueberries or blackberries
200g granulated sugar
Pinch salt

For the berry puree

120ml simple syrup
245g raspberries
Pinch salt

For the pudding

10 to 15 slices sourdough bread, crust removed
Vanilla ice cream
Sea salt
Special Equipment: Cheesecloth; heavy can or weight

1) For the berries: Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up their juices, about 5 minutes. Remove from heat and cool.

2) For the berry puree: In a blender, puree the simple syrup with 245g raspberries until smooth. Set aside.

3) Line a 2L pudding mould or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mould. Add a layer of prepared berries, soak the remaining bread slices in the berry puree layer on top of cooked berries. Repeat and end with a bread layer on top.

4) Using a plate that fits just inside the top of the mould, place it on top of the pudding. Put the mould in a pan and weight the plate. Refrigerate the pudding overnight.

5) To serve, un-mould the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for the hand-churned effect of homemade ice cream.

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