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Summer Pudding Perfection

Get your friends and family round for the ultimate summer feast

Whether you’re having a quiet one with a few guests or you’re expecting a big turnout, the key to a successful party is of course, the food!

There are thousands of delicious recipes that would satisfy the taste buds, but as it’s summer, we believe there’s only one true winner, and that’s the traditional summer pudding.

Follow this easy step-by-step recipe from Tesco below for the sweetest, juiciest summer pudding that will make you the talk of the town. Layered with eye catching pink bread and full of this seasons very best berries, this simple dessert is perfect for preparing ahead to feed a crowd.

Ingredients

sunflower or vegetable oil, for greasing
750g mixed summer berries (any mix of raspberries, blackberries, blueberries, redcurrants, blackcurrants and pitted cherries)
125g golden caster sugar
½ orange, zested and juiced
150g raspberries
150g strawberries, hulled and sliced
8 slices white bread
fresh berries, to serve (optional)
whipped cream or crème fraîche, to serve (optional)

Method

1. Prepare the pudding bowl
Lightly grease a 1 ltr pudding bowl with sunflower or vegetable oil, then line with 2 layers of clingfilm, leaving plenty overhanging the sides of the bowl.

2. Cook the berries
Put 750g mixed summer berries (such as raspberries, blackberries, blueberries, redcurrants, blackcurrants or pitted cherries) in a large pan. Add 125g golden caster sugar and the zest and juice of half an orange. Cook over a low heat for 5 mins until the sugar has dissolved and the berries have released their juices, then set aside to cool. Stir as little as possible to keep the berries intact.

3. Strain the juice
Once cool, stir through an additional 150g raspberries and 150g hulled and sliced strawberries to give the filling some freshness and texture. Strain through a sieve to separate the fruit from the juices, reserving the fruit for later and pouring the juice into a large shallow dish.

4. Line the bowl
Cut the crusts off 8 slices of white bread. Cut a circle from one slice to fit the bottom of the pudding bowl then cut the other 7 slices in half on the diagonal. Set 4 triangles aside for the top. Dip one side of the bread circle in the juice then put in the bottom of the pudding bowl, juice-side down. Repeat with the bread triangles, pressing them juice-side outwards, around the sides of the bowl, overlapping them to ensure there are no gaps. If there are any gaps, just push a small piece of bread into the hole to cover.

5. Add the filling
Spoon the reserved fruit into the bread-lined bowl, filling to the top. Trim any bits of bread sticking up at the edges.

6. Cover the fruit
Use the reserved bread triangles to cover the top, then drizzle or spoon the last berry juices over the top of the bread to cover.

7. Press and chill
Fold over the overhanging clingfilm to cover the top, then put a small plate (just smaller than the top of the bowl) on top of the pudding and transfer to the fridge. Place something heavy on top to weigh it down (such as a 1kg bag of sugar, a heavy book or a bowl filled with water). Chill overnight so that the bread can soak up all the juices from the fruit.

8. Serve
When ready to serve, lift off the weight and unwrap the clingfilm on top. Place a large serving plate over the top of the bowl then carefully turn over to invert the pudding onto the plate. Use the clingfilm to help lift the bowl off the pudding, then serve in slices with some extra fresh berries and a dollop of whipped cream or crème fraîche.