“It was a time for bottling and drying vegetables for the winter table, and for rich summer pudding filled with berries to be set in a cold larder, the juices to mingle.”
An Incomplete Revenge by Jacqueline Winspear
“One of the loveliest fruit puddings of the world is English Summer Pudding.”
Encyclopedia of Food and Cookery by Margaret Fulton
When the weather turns warm and the last thing you want to do is turn on the oven, consider the British summer pudding. It’s simple to make, yet sophisticated and beautiful to behold. Remember that “pudding” in the British lexicon refers to dessert. While we are well known for our steamed puddings, the summer pudding requires no cooking at all.
Using the best of summer’s bounty, it consists of an outer layer of white bread filled with a mixture of seasonal berries, lightly stewed to soften the fruit and bring out the juices. The berries then go into the bread mold, which absorbs the juices and turns a vibrant fuchsia color. Served with a dollop of freshly whipped cream, it is guaranteed to impress guests and satisfy every sweet tooth.