Traditional Australian Summer Pudding Recipes

TRADITIONAL AUSTRALIAN SUMMER PUDDING

Steps:

• Cut a large round from one of the slices of bread to fit in the bottom of a six-cup pudding bowl or basin. Cut the remaining slices in half and use to line the sides of the bowl, overlapping the slices slightly and trimming where necessary. Once you have finished lining the bowl, you should have enough bread left over for the top.
• Put the redcurrants, blackcurrants and blueberries in a saucepan with the sugar, lemon juice, water and kirsch (if using) and heat gently until the sugar has dissolved and the juices start to flow from the berries. Add the remaining fruits - the blackberries, raspberries and strawberries - and heat gently for 5 minutes or until the berries have just softened. Remove from the heat.
• Spoon the fruit and juice into the lined pudding bowl and cover with the reserved bread, then cover with plastic wrap. Stand the bowl on a plate or small plastic tray to catch any juices. Place a small, flat plate on top of the pudding and add some extra weight, ideally about 1 kilo. Two tubs of margarine would do the job! Chill the pudding overnight.
• When you are ready to serve the pudding, remove the weights and the plate and plastic wrap, and using a palette knife, gently loosen it from the sides of the bowl. Invert the pudding onto a plate, preferably one with a small lip, to retain the juices and keep them on the plate. Shake gently to release the pudding, decorate with extra fruit around the base of the pudding and serve the pudding with cardamom cream.
• Cardamom Cream: Mix together the cardamom seeds and the cream and chill for two hours.
• Chef's Tip: To prevent gaps appearing in the bread as you line the bowl, trim the sides of each slice at an angle so that the slices fit more easily around the bowl.

SUMMER PUDDING

Steps:

• The day before you plan to serve the pudding, line a 2 quart mixing bowl with plastic wrap. Line the plastic wrap with the white bread slices, trimming to fit so that the pieces fit together neatly. Save enough bread to cover the top of the pudding.
• In a saucepan, combine the apple juice concentrate and all the berries. Bring the mixture to a boil and cook until the strawberries begin to soften, about 1 minute. Turn off the heat immediately.
• Stirring, dissolve the gelatin in the water, then add the mixture to the berries and stir to combine. Spoon into the bread-lined bowl. Cover with remaining bread slices, cover the bowl with plastic wrap, and slightly weight it down. Chill overnight.
• When ready to serve, whip the cream with an electric mixer at high speed until it forms soft peaks.
• Remove the pudding from the refrigerator and remove the plastic wrap. Carefully turn the pudding out onto a platter, remove the bowl and the plastic wrap. Serve in slices with whipped cream on top.

SUMMER PUDDING

Steps:

• Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
• Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.