Although nearly everybody knows of this wonderful dessert, authentic recipes for it are rare.–Elizabeth David
LC Authenticity Can Be Overrated Note
With apologies to Ms. David, who deems only summer pudding made with raspberries and red currants to be a proper summer pudding, we’re partial to the thinking that any berries—including a melange of the tiny orbs—tend to make a pretty darn good pudding. We especially like jumbling assorted varieties and oohing at the tie-dye effect. What can we say. We’re rebels.
- Quick Glance
- 20 M
- 25 M
- Enough for four people
- 1 pound raspberries
- 1/4 pound red currants
- 1/2 cup sugar
- 1 loaf sliced white bread, day old
- Heavy cream, if desired
- 1. To make the summer pudding recipe, heat the raspberries, red currants, and sugar in a saucepan over medium heat. Do not add any water. Cook them only 2 or 3 minutes, and leave to cool.
- 2. Line a fairly deep round dish (a soufflé dish would suffice) with slices of one-day-old white bread with the crust removed. The bread should be of the thickness usual for sandwiches. The dish must be completely lined, bottom and sides, with no space through which the juice can escape. Fill up with the fruit, but reserve some of the juice. Cover the fruit with a complete layer of bread. On top put a plate which fits exactly inside the dish, and on the plate put a 2- to 3-pound weight. Leave overnight in the refrigerator.
- 3. When ready to serve turn the pudding out onto a dish (not a completely flat one, or the juice will overflow) and pour over it the reserved juice. Heavy cream is usually served with summer pudding, but it’s almost more delicious without.