Summer Pudding Loaf

A classic chilled dessert made by layering berry-soaked bread slices with sweetened summer fruits in a loaf tin.

Estimated Nutrition

Calories

403.4

kcal / serving

2420.5 kcal total

Carbs

88.1g

per serving

528.8 g total

Fat

2.5g

per serving

15.2 g total

Protein

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

BakingIngredients

250

Fruits

Blueberries, raspberries, blackberries, redcurrants, and blackcurrants

GrainsCereals

loaf

Unsliced or thick-sliced, preferably slightly stale, crusts removed

Liquids

tbsp

Invert the pudding onto a plate, slice, and serve with remaining berries.

Line a 450g loaf tin with a double layer of cling film.

Boil blueberries, currants, sugar, and water in a pan for 3 minutes until softened.

Stir the raspberries and blackberries into the hot fruit mixture without further cooking.

Remove crusts from the bread and cut into long, medium-thick slices.

Line the base and sides of the tin with bread slices trimmed to fit.

Spoon enough fruit and juice into the tin to thoroughly soak the bread.

Fill the tin with half the fruit and seal the top with a final bread slice.

Cover with cling film, add a weight on top, and refrigerate overnight.