The soft bread, tart summer fruits, and sweet scarlet syrup of a classic summer pudding are too delicious to be enjoyed only once a year. However, the traditional recipe can be quite time-consuming, with the need to top and tail the currants, slice the bread, and line the tin. Moreover, it requires an overnight wait for the pudding to set. Thankfully, here’s a quick version that you can prepare on a midweek.
Start by removing the stalks from 150g of redcurrants and 225g of blackcurrants. Place them in a deep-sided pan along with 3 tbsp of sugar and 4 tbsp of water. Bring the mixture to a boil. Add 200g of blackberries, take the pan off the heat, and set it aside.
Get 4 thick slices of white bread or brioche and cut them into pieces. I personally prefer cutting them into soldiers, but feel free to choose your preferred shape. Arrange the bread pieces in a single layer on a baking tray and sprinkle them with a thin layer of icing sugar. Turn on the oven grill and toast the bread until the sugar starts to caramelize.
Divide the fruit and its juice into shallow bowls, ideally soup plates, and place the toasted sweet bread on top. Serve with a jug of cream or a bowl of whipped cream on the side. This recipe yields enough for 4 servings.
To quickly remove the currant stalks, hold a stem by its end and pull the currants away with your other hand, instead of attempting to remove each stalk individually.
Brioche, especially when toasted, works wonderfully here, but milk bread is also a good alternative. If you prefer, you can use raspberries instead of blackberries, although the true essence of the pudding lies in the currants.
While I prefer to serve this pudding warm, you can chill the fruits before serving if desired. Toast the sweet bread just before serving to maintain its crispness.
Another serving suggestion is to make the toast in one piece and then spoon the fruit and cream over the top, allowing the juices to soak into the toasted bread.
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