Ah, the quintessential taste of summer encapsulated in a single dessert – the Summer Berries Pudding. Picture a vibrant medley of ripe strawberries, juicy raspberries, plump blueberries, and perhaps a hint of tangy blackberries, all lovingly encased in a delicate, sponge-like pudding. It’s a dessert that captures the essence of the season, offering a refreshing and indulgent treat that delights the senses.
First, imagine the berries – each one bursting with flavor and natural sweetness, their vivid hues reminiscent of a summer sunset. They’re the star of the show, providing a burst of freshness and vitality that perfectly complements the rich, comforting texture of the pudding.
Now, let’s turn our attention to the pudding itself. Imagine a soft, sponge-like base, soaked in the juices of the berries and infused with their vibrant colors. It’s light and airy, with just the right amount of sweetness to balance out the tartness of the fruit. As you take your first bite, you’re greeted with a symphony of flavors – the juicy burst of the berries, the creamy richness of the pudding, and perhaps a hint of vanilla or citrus to tie it all together.
But what truly sets the Summer Berries Pudding apart is its simplicity. It’s a dessert that celebrates the natural beauty and flavor of seasonal ingredients, with no need for fancy techniques or elaborate decorations. Just pure, unadulterated goodness that speaks for itself.
- 400g mixed berries, fresh or defrosted
- 1 tbsp caster sugar
- 200ml Vimto cordial
- 5 medium slices of white bread, crusts removed
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Put the berries into a dish and add the sugar and Vimto cordial. Set aside to steep for half an hour. Drain the fruit and put the juices into a shallow dish.
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Reserving one slice for the top, dip the slices of bread into the juices, one at a time, and mould them all round the base and inside of the pudding bowl, filling in any gaps.
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Fill the centre with the fruit, then cut a circle from the other piece of bread, dipped in the juices, to fit the top of the bowl – it should reach right to the edge. If you run out of juice for dipping, don’t worry – it will seep from the fruit later. Cover with clingfilm and chill.
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After two hours, remove the clingfilm and turn the pudding over on to a rimmed plate (the rim will catch any excess juice), leaving the bowl on top until you want to serve it. This will make sure the base is full of juice and the pudding keeps its shape.
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Remove the bowl and serve at room temperature cut in wedges, with a good dollop of clotted cream.