This is the classic summer pudding, but you can use a variety of soft fruit, including blueberries, blackberries and loganberries, and serve it with extra mixed fruit. I often make double the quantity of this recipe and keep one pudding in the freezer. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.
½ cup sugar, or to taste
¾ pounds mixed berries (about 6 cups)
1 tablespoon freshly squeezed lemon juice, or to taste
Heavy cream or ice cream, for serving
10 to 12 slices soft white bread, crusts removed
Few drops of rosewater
Firstly, Combine berries, sugar and 1/3 cup water in a medium saucepan to make the pudding. Until sugar is totally dissolved & berries release their juices, 7 to 10 minutes boil over medium heat. Mix in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as desired. Stir in rosewater if using
In a medium-size bowl spoon an even layer of berry syrup (not the berries themselves). To make it fit cut bread into pieces as needed line bottom of bowl with a single layer of bread. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated, top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan strongly with plastic wrap. Place a light weight on top of the pudding. Keep cold overnight or at least 6 hours .
Turn it over onto a plate to unmold after run a knife around sides of summer pudding. Serve in slices with ice cream or cream on top.
Now you have the taste dish. Thank you !