The best summer pudding

Name: The best summer pudding
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 300 g packs frozen summer fruits; 150 g No.1 Speciality Blueberries, plus extra to serve; 100 g caster sugar, plus extra to taste; 1 tbsp elderflower cordial, plus extra to taste; 50 ml Prosecco; 227 g pack No.1 Speciality Strawberries, plus extra to serve; 6 slice/s white sandwich loaf, ideally a few days old; Fresh mint leaves; Single cream, crème fraîche or vanilla ice cream, to serve

It’s hard to believe that Martha Collison's beautifully vibrant pudding is essentially just bread and berries. It’s a delicious, light-textured pudding that’s easy to put together and stops any berries going to waste. It’s also a celebration of British summer fruits, with the indulgent addition of Prosecco and a dash of elderflower to add a floral note.

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Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
PlusOvernight chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 300g packs frozen summer fruits
150g No.1 Speciality Blueberries, plus extra to serve
100g caster sugar, plus extra to taste
1 tbsp elderflower cordial, plus extra to taste
50ml Prosecco
227g pack No.1 Speciality Strawberries, plus extra to serve
6 slice/s white sandwich loaf, ideally a few days old
Fresh mint leaves
Single cream, crème fraîche or vanilla ice cream, to serve

In a large saucepan, combine the frozen summer fruits, blueberries and sugar, then heat gently over a low heat, stirring occasionally, until the sugar dissolves and the berries begin to release their juices. Increase the heat slightly and simmer for 5-7 minutes more, until the berries are softened but still hold their shape.
Remove the fruit mixture from the heat and stir in the elderflower cordial and Prosecco. Halve or quarter the strawberries to create even-sized pieces, then add to the syrup. Let everything sit for a few minutes to infuse, then taste for sweetness. Add a little more sugar or cordial if needed, depending on the tartness of the berries.
Have a deep 1L pudding bowl (16cm in diameter) ready. Using a serrated knife, slice the crusts from the bread. Press the bottom of the pudding basin into one of the slices to measure the top, then cut a disc slightly larger than the indentation to line the base. Slice the remaining bread squares in half to form triangles.
Line the basin with a layer of clingfilm, with extra overhanging. Working with 1 piece at a time, dip each bread slice into the berry syrup to soak one side well, then layer the slices, soaked side down, around the sides and bottom of the pudding bowl – begin with the bottom disc, followed by 3 triangles around the edges. Fit 3 remaining triangle pieces into the gaps, ensuring there are no holes. If you spot any openings, plug with another small piece of soaked bread.
Pour the berry mixture into the lined basin, allowing the juices to soak into the bread. Trim any excess bread away from the top of the pudding, then cover the top in an even layer with the remaining slices (no need to presoak these) and trim again.
Cover the pudding with the overhanging clingfilm, place a small plate or saucer on top, then a full can or jar to weigh it down slightly. Put the basin onto a lipped plate, to catch any overspill, then chill the pudding in the fridge for at least 12 hours, or preferably overnight.
Once set, carefully turn the pudding out onto a serving plate. Remove the clingfilm, top with a mint leaf and more fresh berries, and serve with plenty of single cream, crème fraîche or vanilla ice cream.

Cook’s tip

Year-round summer

Blackcurrants and redcurrants are essential in a summer pudding, but both have a short season in store, so buying frozen is your best option. They are frozen at source and cooked as part of the recipe, so it really makes no difference.

Adjusting the sugar

All berries have varying sugar content, depending on the time of year, origin of production and variety. Taste the fruit mixture once cooked and add extra sugar if the berries are particularly tart.

No food waste

This is a great recipe to make with any berries that are beginning to turn, or go past their best. Simply put them into the freezer, then when you’ve got enough, revive them as a summer pudding! You can use any berries for this dessert, so substitute 1kg of a mixture of your favourites.

Typical values per serving (excluding cream, crème fraîche or ice cream) when made using specific products in recipe