Single Summer Berry Bread Pudding

Name: Single Summer Berry Bread Pudding
Total time: 750 min
Yield: 1 portions
Cuisine: British
Ingredients: 50 g Raspberry Fresh washed berries; 40 g Blackberry Fresh washed berries; 30 g Strawberries Fresh hulled edible weight, quartered; 35 g Bread Day-old plain white bread, weighed after removing crusts; thin slices about 5-6 mm thick, all offcuts retained; 10 g Sugar Fine white sugar

One chilled British summer pudding: a berry-soaked bread shell enclosing softly cooked raspberries, blackberries and strawberries.

Ingredients

50 g

Raspberry

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40 g

Blackberry

30 g

Strawberries

35 g

Bread

10 g

Sugar

Steps

20 min1

Simmer

Put all the berries and sugar in a small saucepan. Heat gently for 4-5 minutes, stirring carefully, until the sugar dissolves and the berries release plenty of juice while retaining some shape. Remove from the heat and cool for 15 minutes; do not reduce to jam.

Line one 200 ml ramekin with food-safe cling film, leaving an overhang. Cut the measured crustless bread to cover the base and sides without gaps, saving a piece for the lid. Dip the outward-facing bread surfaces briefly in the berry juice. Use every bread offcut to patch gaps or complete the lid.

720 min3

Reserve 2 teaspoons of the berry juice in a covered cup. Pack all the fruit and remaining juice into the bread shell. Fit the bread lid, gently press it into the juices and fold the film over. Set on a plate, top with a small flat lid that fits inside the rim and a clean 200 g weight. Refrigerate the pudding and reserved juice for 12 hours.

Remove the weight and unfold the film. Invert onto one small plate and peel off the film. Spoon all the reserved juice over any pale patches so the bread is completely berry-soaked. Serve the entire intact chilled pudding as one dessert, without added cream or garnish.