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Summer pudding stacks

Published: 30 Jun 08
Updated: 18 Mar 24

Impress guests with these individual summer pudding stacks. They only take 20 minutes plus chilling, so they’re the perfect make-ahead summer dessert.

Use up past-its-prime sourdough in our sourdough summer pudding recipe.

Easy
July 2008

Test kitchen approved

Serves 4
Takes 20 min to make, plus cooling and overnight chilling

Impress guests with these individual summer pudding stacks. They only take 20 minutes plus chilling, so they’re the perfect make-ahead summer dessert.

Use up past-its-prime sourdough in our sourdough summer pudding recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 370kcals
Fat: 1.9g (0.4g saturated)
Protein: 8.6g
Carbohydrates: 76.8g (37.1g sugar)
Salt: 1g

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Ingredients

250g raspberries
250g blackberries, plus extra to decorate
125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
75g caster sugar
4 tbsp blackberry liqueur, plus extra for drizzling
12 slices brioche or white bread
Icing sugar, to dust

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Method

Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool.
Lay 4 x 7cm round x 5cm deep metal cooking rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.