Desserts > British Desserts

Redcurrant and Apple Summer Pudding Recipe

Ingredients with Measurements:
- 500g redcurrants
- 2 apples, peeled and chopped
- 200g caster sugar
- 1 lemon, juiced and zested
- 10-12 slices of white bread, crusts removed

Special equipment needed:
- 1.2-litre pudding basin
- Cling film

Step-by-step instructions:

1. In a pan, combine the redcurrants, apples, caster sugar, lemon juice, and zest. Cook over medium heat for 10-15 minutes until the fruit has softened and the sugar has dissolved.

2. Remove from the heat and strain the mixture through a sieve, pressing down on the fruit to extract as much juice as possible. Reserve the fruit and juice separately.

3. Cut the bread into thin slices and use them to line the pudding basin, making sure there are no gaps.

4. Pour the reserved fruit juice into the bread-lined basin, making sure it is evenly distributed.

5. Spoon the reserved fruit mixture into the basin, pressing down gently to fill any gaps.

6. Cover the top of the pudding with more bread slices, again making sure there are no gaps.

7. Cover the pudding with cling film and place a weight on top, such as a can of beans, to compress the pudding.

8. Chill the pudding in the refrigerator for at least 4 hours, or overnight.

9. To serve, remove the cling film and invert the pudding onto a serving plate. Serve with cream or ice cream.


Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Serves 6-8

Nutritional information:
Calories per serving: 250
Fat: 1g
Carbohydrates: 62g
Protein: 2g

Substitutions for ingredients:
- Blackcurrants or raspberries can be used instead of redcurrants.
- Pears or plums can be used instead of apples.

Variations:
- Add a splash of port or brandy to the fruit mixture for a boozy twist.
- Use brioche or sponge cake instead of bread for a richer pudding.

Tips and tricks:
- Make sure to press down on the fruit mixture when spooning it into the basin to avoid any gaps.
- Use a serrated knife to remove the crusts from the bread slices.
- If the bread slices are too thick, they may not absorb the fruit juice properly. Use thinner slices instead.

Storage instructions:
- The pudding can be stored in the refrigerator for up to 3 days.

Reheating instructions:
- The pudding is best served cold, but can be reheated in the microwave for 30 seconds if desired.

Presentation ideas:
- Serve the pudding with a sprig of mint or a dusting of icing sugar.

Garnishes:
- Fresh berries or whipped cream can be used as a garnish.

Pairings:
- Serve with a glass of chilled white wine or a cup of tea.

Suggested side dishes:
- A simple green salad or roasted vegetables would make a great side dish.

Troubleshooting advice:
- If the bread slices are too thick, they may not absorb the fruit juice properly. Use thinner slices instead.
- If the pudding is not holding its shape when inverted onto the serving plate, place it back in the refrigerator for a few more hours to set.

Food safety advice:
- Make sure to wash the fruit thoroughly before using.
- Store the pudding in the refrigerator to prevent spoilage.

Food history:
- Summer pudding is a traditional British dessert that dates back to the 19th century.

Flavor profiles:
- The tartness of the redcurrants is balanced by the sweetness of the apples and sugar, with a hint of lemon for freshness.

Serving suggestions:
- Serve the pudding as a light and refreshing dessert after a summer meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: British

Taste: Sweet, Tart, Fruity, Tangy