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Summer Puddings Recipe

Summer pudding is a traditional, English favourite using seasonal berries and bread. This version uses chelsea buns as its base to provide extra flavour.

Difficulty

Prep Time

10 minutes

Cooking Time

5 minutes plus overnight chilling

Serves

4
Print Recipe

Recipe Ingredients

  • 2  large Chelsea Buns
  • 300 g  mixed frozen berries, thawed
  • 100 ml SPAR sparkling Mixed Berries flavoured water
  •  50 ml SPAR white sugar
  •  30 ml rosewater
  • 4 sprigs fresh mint

Recipe Method

  1. Cut the buns in thin 0.5 cm slices, and use them to line the base and sides of giant muffin pans, pressing to ensure there are no gaps between them. Keep aside a “lid” slice for each.
  2. In a saucepan, combine the berries with their thawed juices, sugar, rosewater, flavoured water and mint. Stir over low heat to dissolve the sugar and bring to the boil, to simmer for 3 minutes.  Discard the mint.
  3. Spoon the fruit and sauce generously into each lined muffin pan and cover with the “lid” of bun.
  4. Cover the tin with cling film and set a weight on top of each. Chill overnight.
  5. Slide a knife around the edge to unmould the puddings. Turn out onto dessert plates.

Hints & Tips

  • It is important to allow overnight soaking so the berry juices can soak through and turn the bun evenly dark pink. 
  • When berries are seasonal, use fresh rather than the frozen, and cook them in the sugar syrup for long enough to extract their colour.
  • Sugared rose petals for decoration, are easy to make by brushing them on both sides with lightly beaten egg white, and sifting SPAR castor sugar over to coat evenly. Allow at least 1 hour drying time on wax paper.  The same procedure can be followed for violas.

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