Celebrate the freshest of seasonal produce with a gorgeous summer pudding. The secret to this classic dessert is chilling the pudding overnight to
allow the bread to soak up all the glorious deep red juices from the sweet, orange-scented British berries inside. What’s more, Tesco’s strawberries, raspberries, blueberries and blackberries are all handpicked to ensure they are perfectly ripe.
- Lightly grease a 1ltr pudding bowl and line with 2 layers of clingfilm.
- Heat the mixed berries, sugar, orange zest and juice in a pan over a low heat for 5 mins. Set aside to cool.
- Stir in the raspberries and strawberries, reserving a few for decoration, then strain through a sieve, pouring the juice into a large shallow dish. Reserve the berries.
- Cut a circle from a slice of bread to fit the base of the pudding bowl, then cut the other 7 slices diagonally in half. Dip the circle in the juice, then put in the base of the bowl, juice-side down. Repeat with 11 triangles, overlapping around the side of the bowl. Cover any gaps with a small piece of bread.
- Spoon the berries into the bread-lined bowl. Trim any bread sticking up at the edge, then use the last 4 triangles to cover the top.
- Drizzle the juice from the dish over the top, then fold over the clingfilm to cover. Cover with a plate and place in the fridge with something heavy on top to weigh it down. Chill overnight.
- To serve, unwrap the top, cover with a plate and invert the pudding onto the plate. Remove the bowl, then serve in slices with the reserved berries, mint and a dollop of whipped cream, if you like.
Leave lots of overhang when you line with clingfilm. It will help you remove the bowl later.