Pimm’s summer berry pudding

24th July 2019

To give your pud a really rich colour, use a good ratio of darker berries, such as blackberries and blueberries, to lighter berries.

Serves:8

Ready in: 25 mins, plus chilling

600g mixed summer berries (blueberries, blackberries, raspberries), plus extra, to serve
175g caster sugar
100ml Pimm’s
300g strawberries, quartered
1 loaf white bread, crusts removed and cut into 10-11 slices
Crème fraîche, to serve

Put the darker berries (blueberries and blackberries) in a pan with the sugar and Pimm’s and gently heat until the sugar has dissolved. Add the raspberries and strawberries and gently simmer for 2 mins.
Remove the pan from the heat and strain the berries over a large bowl, reserving the juice. Set the berries aside to cool.
Line a 1.2L pudding basin with two layers of clingfilm, allowing plenty of overhang.
Dip one side of a slice of bread in the reserved juice and position at the bottom of the basin. Cut another 5 slices into triangles. Dip one side of each triangle in the juice and arrange around the basin, pressing them together so they fit snugly against each other. Patch up any gaps with extra bread where necessary.
Spoon the berries into the basin. Dip leftover whole slices in the juice and arrange on top of the pudding, trimming with scissors to neaten around the edge.
Bring the clingfilm over the top to seal and place a small plate on top. Weigh the plate down with tins and refrigerate for 6 hours, or overnight.
When you’re ready to serve, remove the tins, unfold the clingfilm, then put a plate on top of the pudding and turn it over. Remove the clingfilm and brush any pale patches with reserved syrup; decorate with fresh berries.
To serve, slice into thick wedges, drizzle with a little more of the reserved juice and some crème fraîche, if you like.