Restaurants›Lussmanns Brasserie›Summer Pudding Recipe

Summer Pudding Recipe

Name: Lussmanns Brasseries Summer Pudding Recipe
Cook time: 7 h
Total time: 7 h
Yield: 6 servings
Cuisine: British
Ingredients: 8 slices stale white bread (sliced, crusts removed); 1 tsp icing sugar (for dusting bread, optional); 700 g mixed summer berries (fresh or frozen) — e.g., raspberries, blackberries, strawberries, redcurrants; 140 g granulated sugar; 1 tbsp lemon juice; 60 ml water; 2 tsp optional liqueur (e.g., cassis or kirsch); 300 ml double cream or pouring cream (to serve on request)

Inspired by Lussmanns Brasserie

Time7h

Serves6

Jug of cream on request

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Ingredients

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Bread & base

8 slices stale white bread (sliced, crusts removed)1 tsp icing sugar (for dusting bread, optional)

Fruit filling

1.54 lb (700 g) mixed summer berries (fresh or frozen) — e.g., raspberries, blackberries, strawberries, redcurrants4.94 oz (140 g) granulated sugar1 tbsp ReaLemon lemon juice1/4 cup (60 ml) water2 tsp optional liqueur (e.g., cassis or kirsch)

To serve

1 1/4 cup (300 ml) double cream or pouring cream (to serve on request)

Method

Fruit filling

Prepare and macerate fruit

If using large strawberries, hull and quarter them. Place all berries in a large saucepan with the sugar, lemon juice and water. Stir gently to combine.

Warm the fruit over medium heat until the sugar dissolves and the fruit begins to release juices and soften, about 5–8 minutes. Do not overcook — you want juices and some intact berries. If using frozen fruit, heat until thawed and juices released, 6–10 minutes.

Gently crush a portion of the fruit with the back of a spoon to release more juice but leave many whole berries for texture. Taste and add the optional liqueur if using. Remove from the heat and allow the mixture to cool for 10 minutes.

Bread & assembly

Line a 1.2–1.5 litre (approx. 4–6 cup) straight-sided pudding basin or a deep round bowl with clingfilm, leaving plenty overhang to cover the top later.

If the bread is very fresh, lightly toast the slices so they are pliable and not gummy. Remove crusts from each slice. Optionally dust one side of each slice lightly with icing sugar for extra shine.

Take one slice of bread and press it into the base of the bowl, trimming to fit so there are no gaps. Continue lining the sides with overlapping bread slices so the bowl is completely covered; reserve 2–3 slices for the top.

Spoon a third of the warm fruit mixture into the bread-lined bowl, spreading to an even layer and pressing fruit and juice gently into the bread so it soaks up the juices. Repeat with another third of the fruit, then a final layer, ensuring juices soak into the bread but not so much that the pudding becomes waterlogged.

Trim remaining bread slices to form a lid. Cover the fruit with the bread lid, pressing down gently to compact the pudding and encourage further absorption of juices. Wrap the excess clingfilm over the top to seal.

Place a small plate on top of the wrapped pudding and weigh it with a can or a 500–700 g weight to press the pudding. Chill in the refrigerator for at least 6 hours, preferably overnight, so the bread becomes deeply stained with fruit juices and the pudding sets.

To serve

When ready to serve, remove the weight, unwrap the clingfilm and invert the pudding onto a serving plate. Peel away the lining bread and discard the clingfilm. If any juices have pooled in the bowl, spoon them over the top of the pudding.

Slice with a serrated knife to help make clean cuts. Serve slices with cold double cream or pouring cream on request.