Summer Pudding

🔥 Prep

• Trim the crusts off 8 slices of bread and keep them whole (or cut to fit the bowl).
• Rinse 500 g mixed berries under cold water, pat dry, and place them in a measuring bowl.
• Measure out 100 g of granulated sugar and set aside.

🔥 Cook

• 1. In a medium saucepan, combine the 500 g mixed berries and 100 g sugar over medium heat.
• 2. Stir constantly and bring the mixture to a gentle simmer for 5 minutes until the berries begin to break down and release their juices.
• 3. Increase to medium‑high heat and continue to simmer, stirring occasionally, for another 3‑4 minutes until the sugar is completely dissolved and the liquid looks syrupy.
• 4. Remove the saucepan from heat and let the berry mixture cool to room temperature (about 10 minutes).
• 5. While the mixture cools, line a 1‑liter pudding bowl with the trimmed bread slices, overlapping them to cover the bottom and sides completely, leaving a small overhang for the lid.
• 6. Pour the cooled berry mixture into the bread‑lined bowl, spreading it evenly.
• 7. Top the fruit with the remaining bread slices, pressing gently to seal, and fold the overhanging bread over the top to create a lid.
• 8. Place a small plate or saucer that fits inside the bowl on top of the bread lid and weigh it down with a clean weight (e.g., a can) to press the pudding.
• 9. Refrigerate the assembled pudding for at least 4 hours, preferably overnight (8‑12 hours), to allow the bread to soak up the juices.
• 10. To serve, remove the weight and plate, place a serving plate over the bowl, and invert the pudding swiftly so it releases onto the plate.

🔥 Serve

• Dust the inverted summer pudding lightly with extra sugar or a sprinkle of powdered sugar if desired.
• Serve chilled with a dollop of whipped cream or vanilla ice cream on the side.
• Accompany with fresh mint leaves or a few extra berries for garnish.