Summer pudding recipe

Recipes

Duncan Glendinning and Patrick Ryan
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Nothing says sunshine like a bowl of raspberry-red summer pudding. Best made with very good quality bread.

To serve

Prepare a 500 ml pudding basin by brushing the inside with melted butter - a deep breakfast bowl also works well. Line the bowl with clingfilm, leaving enough overhang to cover the top of the pudding. This will help when it comes to unmoulding.
Remove the crusts from the bread, then cut a circle that will fit the top of the basin and keep it aside. Line the pudding basin with overlapping bread slices, making sure there are no gaps.
Put the berries and sugar in a saucepan on a medium heat and cook down gently for a couple of minutes, until the fruits have softened and the juices have run. Stir in the chopped mint.
Fill the lined pudding basin with the fruit, holding back some of the juices for later. Cover with a final slice of bread and fold the clingfilm over to seal.
Place a saucer or small plate on top, making sure it fits inside the bowl. Press it down and put a heavy weight on the saucer. Leave it in the fridge overnight, or for a whole day if you can.
If you have a chance, take a peek at the pudding before you come to serve it, to check that the juices have soaked through. If there are white areas, carefully pour in some of the reserved juices, letting them run down inside the clingfilm to moisten the bread.
To serve, unwrap the clingfilm from the top, turn out on to a plate and then remove the rest of the clingfilm. Fantastic served with pouring cream.

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Recipes and images taken from Bread Revolution by Duncan Glendinning and Patrick Ryan (£17.99), published by Murdoch Books

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