Summer Pudding With Seasonal Berries & Clotted Cream Recipe
Make Summer Pudding With Seasonal Berries & Clotted Cream Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Berries
Bread
Clotted Cream
Method
Preparation of Berries
- 1
Prepare the Berries
In a large bowl, combine the strawberries, raspberries, blueberries, and blackberries. Sprinkle the sugar over the berries and gently toss to coat. Allow the mixture to sit for about 30 minutes so the berries can release their juices.
Assembly
- 2
Prepare the Bread
While the berries are macerating, remove the crusts from the slices of white bread. You will need enough bread to line your pudding mold, so keep the slices whole.
- 3
Layer the Bread and Berries
Once the berries have released their juices, take a pudding mold or a bowl and line it with the slices of bread, overlapping them slightly to cover the bottom and sides. Reserve a few slices for the top.
- 4
Fill with Berries
Pour half of the berry mixture into the lined mold, ensuring to include some of the juices. Then, cover the berries with another layer of bread, pressing down gently to create a firm base. Pour in the remaining berries and juices, and finally cover with the reserved slices of bread.
- 5
Press and Chill
Cover the top of the pudding with a plate and weigh it down with something heavy (like a can). Refrigerate for at least 4 hours or overnight to set.
Serving
- 6
Unmold and Serve
To serve, gently remove the weight and the plate from the pudding. Place a serving plate on top of the pudding and invert it to release. Slice and serve with clotted cream drizzled over the top or on the side.
