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Home » Dessert » Late Summer Pudding – Fruit Dessert

September 27, 2013 By Janice Pattie 5 Comments

Late Summer Pudding – Fruit Dessert

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Late Summer Pudding is my summer into autumn (fall) version of the classic British summer fruit dessert. Mix the best of autumn fruits with the last of the summer berries for a gloriously indulgent dessert.

What is Summer Pudding?

Summer Pudding is probably my favourite British dessert. The slightly tart blackcurrants, redcurrants, raspberries, and strawberries combine in a delicious sweetened compote that soaks through the tender shell of soft white bread. Add some pouring cream and I’m in heaven.

How is Late Summer Pudding different?

Late Summer pudding still has raspberries and blackcurrants from the original Summer Pudding. And combines them with ripe pears and blackberries.

How to Grow Blackcurrants

Read my Step-by-Step Guide: How to Grow Blackcurrants for all the information you need to successfully grow your own blackcurrants in the garden or in a container.

How to make Late Summer Pudding – Fruit Dessert

Ingredients for Late Summer Pudding

175g caster sugar
1tbsp Framboise (optional)
1-2 tsp Galloway Chillies, Chilli and Raspberry Jam
Half a loaf of white bread.
 
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 1. Slice the bread and cut off the crusts.  Line a 1.25ltr pudding basin with cling film making sure you have plenty over the side, this helps you to remove the pudding more easily when it is ready. Line the cling filmed bowl with bread, filling in all the gaps.
 
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2. Put the blackberries and blackcurrants into a pan with the sugar and just enough water to cover the berries and no more.  Heat gently until the sugar has dissolved and the berries have started to release their juices, about 5 minutes.  Add the peeled and chopped pears and the raspberries and simmer gently for another 2 minutes. 
 
 
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3.  Add 1-2 tsp of Chilli jam,  I used Galloway Chillies ‘Special Edition’ Chilli Raspberry Jam.  I found that 1 tsp wasn’t really enough to give a kick, so I would recommend at least two, but it will depend on the type of Chilli Jam you use.  This is of course, optional!
 
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 This is what the berries should look like, still whole and not cooked out.
 
 
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4.  Fill the bread lined bowl with the berries and lay more slices of bread across the top.  Fold in the cling film.
 
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5. Place a saucer on top of the pudding and weigh it down with something heavy like a tin.  Place it in the fridge overnight.
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6.  Place the remaining juice and berries in a sieve and press through to get all the juice and pulp.
 
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7. Add a tablespoon of Framboise (Raspberry Liqueur), Cassis (Blackcurrant Liqueur) or Creme de Mur (Blackberry Liqueur) – not all of them just one tablespoon!  This is optional, it will still taste gorgeous without the alcohol.
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8. Unwrap the cling film from the top and turn the bowl onto a plate lift off the  bowl and remove the cling film.  I used a pastry brush to paint the bread with some of the sauce or you can spoon it on to cover any patches where the juice hasn’t seeped through the bread.  
 
 
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The Late Summer Pudding holds together well when cut into generous wedges.

Raspberries and blackberries inside Summer Pudding

Serving Suggestions

Serve with the remaining sauce and pouring cream, whipped cream, ice cream, or Greek yogurt.  

Slice of Late Summer fruit Pudding

I was really pleased with the way the pudding cut and held together, it may have been the pear which helped to hold it all together.

Late Summer Pudding

Late Summer Pudding – Fruit Dessert

Janice Pattie
Late Summer Pudding is my summer into autumn (fall) version of the classic British summer fruit dessert. Mix the best of autumn fruits with the last of the summer berries for a gloriously indulgent dessert.
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Prep Time 20 mins
Cook Time 10 mins
Rest overnight 12 hrs
Total Time 12 hrs 30 mins
Course Dessert
Cuisine British, Scottish
Servings 6
Calories 412 kcal

Ingredients
 

  • 1.4 kg mixed berries and currants raspberries, blackcurrants, blackberries, pears
  • 175 g caster sugar
  • 400 g white bread. about half a loaf
  • 1 tbsp Framboise optional
  • 1-2 tsp Chilli Jam optional

Instructions
 

  • Slice the bread and cut off the crusts. Line a 1.25ltr pudding basin with cling film making sure you have plenty over the side, this helps you to remove the pudding more easily when it is ready. Line the cling filmed bowl with bread, filling in all the gaps.
  • Put the blackberries and blackcurrants into a pan with the sugar and just enough water to cover the berries and no more.
  • Heat gently until the sugar has dissolved and the berries have started to release their juices, about 5 minutes.
  • Add the peeled and chopped pears and the raspberries and simmer gently for another 2 minutes.
  • Add one tablespoon of a suitable liqueur (if using) e.g. Framboise (Raspberry Liqueur), Cassis (Blackcurrant Liqueur) or Creme de Mur (Blackberry Liqueur)
  • Add 1-2 tsp of chilli jam, if using
  • Fill the bread lined bowl with the berries and lay more slices of bread across the top. Fold in the cling film.
  • Place a saucer on top of the pudding and weigh it down with something heavy like a tin. Place it in the fridge overnight.
  • Before serving unwrap the cling film from the top and turn the bowl onto a plate. Lift off the bowl and remove the cling film.
  • I use a pastry brush to paint the bread with some of the sauce or you can spoon it on to cover any patches where the juice hasn’t seeped through the bread.

Notes

Cut the Late Summer Pudding into slices and serve with the remaining sauce and some pouring cream. 

Nutrition

Calories: 412kcalCarbohydrates: 91gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 338mgPotassium: 203mgFiber: 8gSugar: 53gVitamin A: 107IUVitamin C: 6mgCalcium: 192mgIron: 3mg
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I am entering this for Four Seasons Food   a  blog event featuring seasonal ingredients like the blackberries and pears that I have used here. This month the theme is ‘Sliding into Autumn’. Four Seasons Food is run by Delicieux and Eat your Veg

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I’m also adding my Summer Falls into Autumn Pudding to Shop Local a new blogging challenge from Elizabeth’s Kitchen as it features Chilli Raspberry Jam from local producer Galloway Chillies.

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Filed Under: Autumn, Dessert, Field to Fork, Summer, Vegetarian Tagged With: blackberry, Blackcurrants, Pears, raspberries, summer pudding

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Reader Interactions

Comments

  1. Stuart Vettese says

    September 27, 2013 at 9:22 pm

    Great idea Janice! Wonder how a winter one would work too? Not had summer pudding in so long – now I want one 🙂

    Reply
  2. belleau kitchen says

    September 28, 2013 at 7:06 am

    simply stunning. A fab idea to make this seasonal and I think I may follow suit too… lets try and make up a winter one and how about a savoury one? Gorgeous colours and I bet it tasted incredible!

    Reply
  3. Janice Pattie says

    September 28, 2013 at 10:54 am

    I guess you could make a winter pudding or a savoury one as long as there is enough juice, it would also have to be colourful or it wouldn't look good. A savoury one featuring tomatoes as main veg would be good. I look forward to seeing what you come up with!

    Reply
  4. Elizabeth S says

    September 28, 2013 at 11:40 am

    Superb! You've certainly tempted me to try making my own. You know, I've never even tasted the traditional British pudding let alone made my own! Thank you for sharing your gorgeous recipe with Shop Local! 🙂

    Reply
  5. Amalana says

    November 19, 2013 at 7:07 am

    Thanks for this recipe . I love summer pudding, and it's really handy for making ahead when you have guests. I fancy making this with last years leftover sloe gin. Btw I always soak my bread in the juice from the fruit before lining the baisin to avoid white patches!

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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