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 20mins
Cook Time 10mins
Rest overnight 12hrs
Total Time 12hrs30mins
Cuisine British, Scottish
1.4kgmixed berries and currantsraspberries, blackcurrants, blackberries, pears
400gwhite bread.about half a loaf
1-2tspChilli 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.
Cut the Late Summer Pudding into slices and serve with the remaining sauce and some pouring cream.