Nigella’s Summer Pudding is made with redcurrants, blackcurrants, cherries, blackberries, raspberries, sugar, cold water, and white bread, and served with double cream, resulting in a sweet berry treat that’s ready in 25 minutes!
Try More Nigella Lawson Recipes:
💗 Why You’ll Love This Summer Pudding Recipe:
- Vibrant Summer Flavors: This recipe celebrates the best of summer with a medley of fresh berries, creating a burst of juicy, sweet-tart flavors in every bite.
- Simple Preparation: With straightforward steps, it’s easy to assemble and requires minimal cooking, making it accessible even for novice cooks.
- Make-Ahead Convenience: Perfect for planning, this pudding improves in flavor as it chills overnight, allowing the bread to absorb the berry juices and develop a delightful texture.
- Impressive Presentation: From its colorful appearance to its refreshing taste, this dessert is not only delicious but also visually appealing, making it a standout at any summer gathering.
âť“ What Is Nigella’s Summer Pudding Recipe?
Nigella’s summer pudding is a classic British dessert combined by lining a basin with bread slices soaked in berry juice, filled with a mixture of cooked berries, and left to set overnight for flavors to meld.
🍒 Nigella Summer Pudding Ingredients
- 250 grams redcurrants
- 100 grams of blackcurrants (if unavailable, increase the number of raspberries or blackberries by this amount)
- 200 grams cherries (or replace with an extra 150g / 1 cup of raspberries or blackberries)
- 200 grams blackberries
- 200 grams raspberries
- 75 grams caster sugar
- 125 millilitres cold water
- approx. 12 thinnish (around 1cm / ½-inch) slices cut from a large loaf of white bread
To Serve:
- fresh mint (optional)
- double cream (very much not)
🥧How To Make Nigella Summer Pudding
- Reserve some redcurrants for serving. Remove stems from the rest of the currants and pit cherries if using.
- Combine all berries in a saucepan with sugar and water. Bring to a bubble over medium heat, cover, reduce heat to low, and cook gently for 5 minutes. Set aside.
- Cut crusts off 10 slices of bread. Line a 2-pint plastic pudding basin with these slices, cutting some to fill gaps and using 2 slices for the base and top.
- Dip one side of each bread slice into berry juice. Line the basin with slices, purplish side outwards.
- Ladle fruit and juice into the basin. Top with remaining bread slices dipped side outwards.
- Cover with food wrap, place a plate and weight on top, and cool on the counter.
- Refrigerate pudding overnight or for up to 2 days. Before serving, bring to room temperature.
- Unmould by inverting onto a serving plate. Brush any white bread patches with reserved juice.
- Decorate with reserved redcurrants and mint sprigs. Serve in wedges with double cream.
đź’ Recipe Tips
- Bread Selection: Choose a soft, white loaf with a close crumb texture to absorb the berry juices effectively without becoming soggy.
- Berry Mixture: Experiment with different combinations of berries based on availability and personal preference, ensuring a balance of flavors and colors for a visually appealing pudding.
- Soaking Time: Allow sufficient time for the bread slices to soak up the berry juices thoroughly. This step ensures that every bite is infused with the fruity essence of the pudding.
- Chilling: Refrigerate the pudding overnight or for at least 8 hours to allow the flavors to meld and the pudding to set properly. This step is crucial for achieving the right texture and enhancing the overall taste experience.
🍯 What To Serve With Summer Pudding?
Serve Summer Pudding with a dollop of Christmas Chutney, a scoop of Salted Caramel Sauce, Gooseberry Chutney, or drizzle with chocolate sauce.
🎚 How To Store Leftovers Summer Pudding?
- In The Fridge: Store leftover Summer pudding covered in the refrigerator for up to 2 days.
- In The Freezer: Lefover Summer pudding can be frozen, tightly wrapped, for up to 1 month. Thaw overnight in the fridge before serving.
FAQs
Are flan and summer pudding the same thing?
Flan and summer pudding differ; flan is a custard dessert with eggs, sweetened milk, cream, and caramel, while summer pudding features berries and bread.
Why won’t my summer pudding set?
Summer pudding may not set if bread slices aren’t soaked enough or if it hasn’t chilled adequately overnight for flavors to meld.
What is the best thickener for summer pudding?
The best thickener for summer pudding is the natural pectin in the berries, which thickens the juices as they cook.
How to tell when summer pudding is done?
Summer pudding is done when the bread has absorbed the berry juices, giving it a soft, pudding-like texture when sliced.
Try More Nigella Lawson Recipes:
Nigella Summer Pudding Nutrition Facts
Amount Per Serving
- Calories 137
- Calories from Fat 23.4
- Total Fat 2.6g
- Saturated fat 1.4g
- Sodium 15mg
- Carbohydrates 27.3g
- Net carbs 26.2g
- Fiber 1.1g
- Glucose 22.6g
- Protein 1.1g
Nigella Summer Pudding
Description
Nigella’s Summer Pudding is made with redcurrants, blackcurrants, cherries, blackberries, raspberries, sugar, cold water, and white bread, and served with double cream, resulting in a sweet berry treat that’s ready in 25 minutes!
Ingredients
To Serve:
Instructions
- Reserve some redcurrants for serving. Remove stems from the rest of the currants and pit cherries if using.
- Combine all berries in a saucepan with sugar and water. Bring to a bubble over medium heat, cover, reduce heat to low, and cook gently for 5 minutes. Set aside.
- Cut crusts off 10 slices of bread. Line a 2-pint plastic pudding basin with these slices, cutting some to fill gaps and using 2 slices for the base and top.
- Dip one side of each bread slice into berry juice. Line the basin with slices, purplish side outwards.
- Ladle fruit and juice into the basin. Top with remaining bread slices dipped side outwards.
- Cover with food wrap, place a plate and weight on top, and cool on the counter.
- Refrigerate pudding overnight or for up to 2 days. Before serving, bring to room temperature.
- Unmould by inverting onto a serving plate. Brush any white bread patches with reserved juice.
- Decorate with reserved redcurrants and mint sprigs. Serve in wedges with double cream.
Notes
- Bread Selection:Â Choose a soft, white loaf with a close crumb texture to absorb the berry juices effectively without becoming soggy.
Berry Mixture:Â Experiment with different combinations of berries based on availability and personal preference, ensuring a balance of flavors and colors for a visually appealing pudding.
Soaking Time:Â Allow sufficient time for the bread slices to soak up the berry juices thoroughly. This step ensures that every bite is infused with the fruity essence of the pudding.
Chilling:Â Refrigerate the pudding overnight or for at least 8 hours to allow the flavors to meld and the pudding to set properly. This step is crucial for achieving the right texture and enhancing the overall taste experience.