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Summer Pudding

Marchpane & Medlar

Vegan Summer Pudding

What better way to complete an alfresco feast on a balmy evening than with a good old-fashioned summer pudding?
Take the freshest of seasonal berries and allow them to magically transform a loaf of bread into this delectable summertime dessert.

  1. 6 large slices of bread, crusts removed
  2. 100g / 3½ oz sugar
  3. 75ml / 2.5 fl oz water
  4. 700g / 1½ lb soft fruit (e.g. strawberries, raspberries, blueberries, blackberries, redcurrants, blackcurrants)

  • Cut the bread into neat fingers.
  • Slowly heat the sugar and water together in a saucepan over a low heat until the sugar dissolves.
  • Add the fruit and simmer gently for about 7-10 minutes. Reserve a few spoonfuls of juice.
  • Line the base and sides of a 1 litre basin with bread fingers.
  • Add half of the hot fruit and cover with more bread fingers. Pour in remaining fruit and top with the remaining bread. Cover with a saucer or plate and place a heavy weight on top.
  • Refrigerate overnight.
  • Turn out onto a plate. If there are any white patches, spoon a little of the reserved juice over them.
  • Serve with your favourite vegan cream or ice cream alternative. Elderflower sorbet would make a light, refreshing, summery accompaniment.

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