Scottish Berries Summer Pudding is a delicious traditional British no-bake dessert made with white bread, Scottish strawberries, raspberries, and blackcurrants. It looks impressive but is so simple to make and is ideal for summer celebrations and get-togethers.
I’ve make a summer pudding at least once a year, usually about this time when all the soft fruit is available, I suppose I’ve been making summer pudding for about 25 years and I love that combination of sweetness and sharpness with the soft fruit soaked bread -mmmm!
Scottish Berries Summer Pudding
- 600 ml (1 pint) pudding bowl
- weighing scales
- Sharp knife
- bread knife
- cookie cutter
- Cling wrap (film)
- small jug
- Pastry brush
- 300 g strawberries
- 250 g raspberries
- 150 g blackcurrants
- 100 ml water
- 125 g sugar
- 8 slices white bread
- Hull the strawberries and cut them into quarters.
- Top and tail the blackcurrants if required.
- Put the fruit into a saucepan with the water, bring slowly to a simmer. Let the fruit simmer for two or three minutes then add the sugar and stir until dissolved. Set aside to cool.
- Line the pudding basin with plastic wrap (cling film), make sure there is plenty overhanging the bowl.
- Cut the crusts off 8 slices of white bread. Use cookie cutter to cut out a circle to fit the base of the bowl and put it in place.
- Place the bread slices around the inside of the bowl, cutting smaller pieces to fill any gaps. Leave two slices for the top.
- Spoon the fruit and some of the juice into the bread lined bowl.
- Cover with the remaining bread and bring the overlapping cling wrap up over the bread to cover it.
- Place a saucer on top of the wrapped pudding and place it in a wider bowl, in case any of the juice escapes. Put a weight on top of the saucer, I use a 400 g can.
- Place the weighted pudding into the fridge and leave overnight.
- Strain the remaining juice into a clean pan. Bring to the boil and boil for about 1 minute. Leave to cool for 5 minutes then pour into a jug. Cover and put in the fridge.
- Take the pudding out of the fridge about 30 minutes before you plan to serve it. Relase the wrap on the top of the bowl, turn the pudding on to a serving plate and ease it out of the bowl. Then remove the remaining cling wrap.
- Pour some of the remaining juice onto a saucer or small bowl. Use a pastry brush to brush the outside of the bread with the juice to cover any white patches.
- Cut the pudding into slices and serve with the remaining juice and single (pouring) cream.