A straight forward, no fuss Summers Pudding dessert using up seasonal red fruits and berries. Simple to make gluten free, dairy free and vegan if you wish, and for that extra kick add a slug of booze, because why not!
Using a circle cutter, cut out 4 circles of bread to fit the bottom of the container and set aside.
Using a circle cutter, cut out 4 circles a fraction smaller than the top of the container and set aside.
Continue to cut the remaining bread into two rectangles (I cut top to bottom to create two long sided rectangles) You'll need 8 rectangles in total.
(How are your building skills) Don't throw away the trimmings just yet, you may need them for patching.
In a saucepan, or jug if microwaving, add the fruit, sugar and booze. Heat until fruit has softened. No need to boil.
Strain the fruit into a large enough bowl to dip your bread.
Oil the pudding containers and soak your circles in the fruit juices until all the bread has turned colour. Pop a circle into each container.
Repeat soaking with your bread rectangles and line each pudding container. If you're lucky (like me) two rectangles will do the job and there's no need to patch. [look at notes below to see what you can do with any left over bread pieces/crusts]
Spoon the fruit into each bread casing and after soaking the last four larger circles of bread seal the fruit inside (I admit to adding a tiny bit more booze before sealing my fruit in, naughty I know!)
Cover the whole pudding in clingfilm and pop in the fridge overnight, this will continue the process of the fruit juices soaking into the bread and set the pudding.
When ready to eat gently release the side of the summers pudding with a knife and turn out onto a plate, serve with cream, yogurt or dairy free alternatives and if you're fancy like me pop some fruit on the top to make it extra pretty!
I always bag up any bread off cuts and crusts and either freeze and keep adding to the bag, or if I have enough, use straight away in a bread pudding recipe