Gin-Soaked Summer Berry Pudding Recipe
This Gin-Soaked Summer Pudding is a vibrant, boozy twist on the classic British dessert, bursting with the tang of seasonal berries and aromatic botanicals. Soft, white bread slices soak up the jewel-toned juices and a premium splash of gin for a sophisticated, no-bake finish to any summer gathering.
- Prep
- 20 min
- Bake
- 10 min
- Serves
- 6
- Level
- Intermediate
- Per serving
- 315 kcal
Method
Place the sugar and 3 tablespoons of water in a large saucepan and heat gently until the sugar has completely dissolved.
Add the mixed berries (except the strawberries) to the pan and simmer for 3–5 minutes until the fruit has softened and released its deep red juices, but still holds its shape.
Remove from the heat and stir in the halved strawberries, the gin, and the elderflower cordial. Allow the mixture to cool for about 15 minutes.
Dip one side of a bread slice into the berry juice and place it, juice-side down, into the bottom of a 1.2-liter pudding basin. Repeat with more slices to line the sides of the bowl, ensuring there are no gaps.
Pour the fruit mixture into the bread-lined basin, making sure to reserve about half a cup of the excess juice for later.
Cover the top of the fruit with the remaining bread slices to create a lid. Place a small plate on top of the pudding and weigh it down with a heavy jar or tin.
Chill in the refrigerator for at least 8 hours, preferably overnight, to allow the bread to fully absorb the gin-infused juices.
To serve, run a thin palette knife around the edge of the basin and invert the pudding onto a serving plate. Pour the reserved juice over any white patches of bread and serve with thick clotted cream.
Notes from the kitchen
Using slightly stale bread is essential as it absorbs the juice better without disintegrating.
Choose a gin with heavy botanical or citrus notes to complement the tartness of the redcurrants.
If the pudding sticks, briefly wrap a warm cloth around the base of the bowl to loosen it.
Strain the reserved juice through a fine mesh sieve if you want a crystal-clear finish for touching up the bread.
