Mary Berry's recipe for a 'timeless' summer pudding loaf offers a simpler take on the classic dessert, perfect for summer entertaining. The former Great British Bake Off judge shared the recipe on the BBC series Mary Berry Cooks and in the accompanying cookbook.
What Makes This Recipe Special
While traditional summer puddings can be tricky to assemble, Berry's loaf version is easier to make and neater to slice. It also helps reduce food waste by using leftover bread. The pudding requires overnight chilling, so it must be made a day before serving.
Ingredients for 12 Servings
- Butter, for greasing
- 1.5kg mixed summer berries (blueberries, redcurrants, blackcurrants, raspberries, blackberries, loganberries)
- 400g caster sugar
- One large unsliced white tin loaf (or thick-sliced white bread, 2-3 days old)
You will need a 900g loaf tin or two 450g tins.
Step-by-Step Method
First, double-line the loaf tin(s) with clingfilm and grease with butter. Prepare the fruit by removing leaves and stalks. Place blueberries, redcurrants and blackcurrants in a pan with sugar and 75ml of water; bring to the boil. Cook for two to three minutes until berries have just softened and burst, but do not overcook. Do not cook raspberries, blackberries or loganberries unless you are not using the other berries. If only using raspberries, blackberries and loganberries, cook one of these to release its juices. Otherwise, add them to the pan at the end of cooking.
Cut the crusts off the bread, then cut the loaf lengthwise into medium-thick slices (long slices rather than square). Brush one side of each slice generously with fruit juice from the berry mixture. Place a slice in the tin, juice side down, trimming if needed. Place slices on both sides inside the tin and cut slices to fit both ends, with the juice-brushed side against the tin.
Spoon some berry juice onto the base to soak the bread. Gradually add the fruit, ensuring the bread continues to soak up juices and turns red. When the tin is full, top with bread to seal, leaving no gaps. Spoon over a couple of tablespoons of juice from remaining berries to turn the top red. Around half the berries should remain to serve alongside the pudding.
Cover the tin with clingfilm and place a weight (e.g., a can of baked beans) on top to press the mixture down. Refrigerate overnight. To serve, peel back the clingfilm, turn the loaf upside down onto a plate, and remove the remaining film. Cut into slices and serve with the remaining berries and any leftover juice.
According to Berry, this recipe is 'timeless' and ideal for summer gatherings, offering a visually striking dessert that is both simple and delicious.
