A classic British no-bake summer pudding — white bread soaked in deep purple blackcurrant juices, chilled overnight, and unmoulded to reveal a stunning jewel-coloured dessert. Simple, iconic, and utterly delicious.
INGREDIENTS
• 600 grams fresh blackcurrants, stalks removed
• 200 grams caster sugar
• 3 tablespoons tbsp water
• 1 teaspoons vanilla bean paste
• 1 orange, zested and juiced
• 7 slices white bread, crusts removed (thick-cut, 1–2 day old)
STEPS
1. Prep the basin: Line a 1-litre pudding basin with cling film, leaving a generous overhang to help with unmoulding later.
2. Cook the blackcurrants: Place 600 grams fresh blackcurrants, stalks removed, 200 grams caster sugar, 3 tablespoons tbsp water, 1 teaspoons vanilla bean paste, and the zest and juice of 1 orange, zested and juiced in a saucepan over medium heat. Cook gently for 4–5 minutes, stirring, just until the berries begin to burst and release their deep purple juice. Do not overcook — you want the fruit to hold some shape. Remove from heat and leave to cool for 10 minutes.
3. Line the basin with bread: Cut one round from a slice of 7 slices white bread, crusts removed (thick-cut, 1–2 day old) to fit the base of the basin. Cut the remaining slices into fingers. Dip the base round briefly in the fruit juices and place in the bottom of the basin. Dip the bread fingers and line the sides of the basin, overlapping slightly and pressing firmly to seal any gaps.
4. Fill and seal: Spoon the blackcurrant mixture and all its juices into the lined basin, reserving about 4 tablespoons of juice for serving. Press down gently. Cover the top with the remaining bread, dipped in juice, to form a lid.
5. Press and chill overnight: Fold the cling film over the top. Place a small plate or saucer on top that fits just inside the rim, and weigh it down with a tin or heavy object. Refrigerate for at least 8 hours, or overnight.
6. Unmould and serve: To serve, unfold the cling film, place a serving plate over the top, and invert confidently in one swift movement. Spoon over the reserved juices to cover any pale patches of bread. Serve immediately with double cream.
NOTES
Day-old bread is essential — fresh bread will go soggy and fall apart when unmoulded. The orange zest and juice is the signature twist here, lifting the deep intensity of the blackcurrants with a bright citrus note that makes the whole pudding taste more vibrant. Make sure every gap in the bread lining is plugged, or the fruit will escape when you turn it out. Serve with generous amounts of double cream or crème fraîche.