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
The Late Summer Pudding holds together well when cut into generous wedges.
Serve with the remaining sauce and pouring cream, whipped cream, ice cream, or Greek yogurt.
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 – Fruit Dessert
- 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
- 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.
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
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.