Equipment
Ingredients
Fruit Filling
- 800 g plums, halved and pitted
- 150 g caster sugar
- 30 ml water
- 5 g vanilla bean paste
Bread Shell
- 300 g white sandwich bread, crusts removed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 305 kcal
- Protein
- 5 g
- Carbohydrates
- 68 g
- Fat
- 2 g
- Fiber
- 3 g
- Sugar
- 41 g
- Sodium
- 269 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 1 mg
- Potassium
- 277 mg
- Calcium
- 68 mg
- Iron
- 1.9 mg
- Magnesium
- 22 mg
- Phosphorus
- 73 mg
- Zinc
- 0.5 mg
- Vitamin A
- 23 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.22 mg
- Niacin
- 2.5 mg
- Folate
- 59 mcg
- Water
- 137 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash, halve, and pit the plums, then cut them into roughly equal-sized quarters, leaving the skins on for color.
In a medium saucepan, combine the quartered plums, caster sugar, vanilla bean paste, and water.
Simmer the mixture over medium heat, bringing the liquid to approximately 90C / 195F. Cook for 10 minutes until the plums soften and release their juices but still hold their shape.
Strain the warm fruit through a fine mesh sieve placed over a bowl to catch all the juices. Reserve both the fruit and the ruby juices separately.
Line the 1-liter pudding basin with two overlapping layers of plastic wrap, leaving plenty of overhang down the outside of the bowl.
Trim the crusts off the sandwich bread and cut into pieces to fit the basin: a circle for the base, wedges or rectangles for the sides, and leftover pieces for the top lid.
Dip one side of each bread piece for the base and sides quickly into the warm, reserved plum juice.
Press the juice-dipped bread pieces into the lined basin, soaked side facing outward. Overlap the edges by at least 1 centimeter and press firmly to seal any gaps.
Spoon the reserved stewed plums into the bread-lined basin, pressing down gently to pack the fruit tightly and eliminate air pockets.
Dip the remaining bread pieces in the juice and place them on top of the packed fruit to seal the pudding completely, ensuring there are no exposed plums.
Fold the overhanging plastic wrap securely over the top layer of bread to completely enclose the pudding.
Place a small plate that fits exactly inside the rim of the basin on top of the wrapped pudding, then place heavy canned food on top of the plate to weigh it down.
Place the weighted basin in the refrigerator at 4C / 39F to chill and allow the juices to fully saturate the bread overnight.
Remove the weights and fold back the plastic wrap from the top. Place a serving plate upside down over the basin, firmly hold both together, and invert.
Gently lift off the basin and carefully peel away the plastic wrap. Use any remaining reserved plum juice to brush over any white spots on the bread exterior before serving cold.
Chef's Notes
- Use sturdy commercial white sandwich bread that is a day or two old; its uniform crumb absorbs the plum juices perfectly without disintegrating into mush like richer breads might.
- Retain any leftover plum juice in an airtight container in the fridge to spoon over individual slices upon serving, bringing an extra burst of fresh flavor.
- Leaving the skin on the plums is crucial as it provides the vibrant ruby color and a necessary tart counterpoint to the sugar, keeping the dessert refreshing rather than cloying.
- To ensure a clean release when unmolding, you can lightly brush the inside of the pudding basin with a neutral, flavorless oil before lining it with the plastic wrap.
Storage
Refrigerator: 3 days — Keep covered with plastic wrap to prevent the bread from drying out.
Troubleshooting
Pudding collapses when unmolded
Cause: Bread pieces did not overlap sufficiently or insufficient weight was applied during pressing in the refrigerator
Fix: Gently push the structure back together and serve scooped into bowls rather than slicing into neat wedges
Prevention: Ensure bread edges overlap by at least 1 centimeter, press firmly to seal, and use at least 1 kilogram of weight when chilling
Exterior of the pudding has white, dry patches
Cause: Bread was not dipped thoroughly or insufficient juice was soaked into the crust during the resting phase
Fix: Spoon or brush reserved plum juice over the pale spots immediately after unmolding
Prevention: Dip bread evenly in warm juice before lining the basin and ensure the pudding is heavily weighted down so juices push outward
Cultural Context
Summer pudding is a quintessential British dessert dating back to the late 19th century. Originally known as hydropathic pudding, it was served at health resorts and spas where rich pastries and heavy butter crusts were forbidden. Adapting this classic technique to utilize fresh summer plums instead of the traditional berries offers a beautifully refreshing, vibrant centerpiece that requires no baking.
