Mum’s Summer Pudding Recipe

Line a 7 to 8-inch pudding bowl with plastic wrap so there is overhang on all sides. Set aside. 

Add cranberries, 1/4 cup maple syrup, sugar, and water to a saucepan, set over medium heat, and bring to a simmer. Simmer for 10 minutes, then add frozen berries and blackberries. Keep the heat on low to medium until all the fruit is soft and you have lots of juice in the pan, about 10 minutes more. 

Strain juice into a large bowl. Set fruit aside. 

If you’re in a rush here and need the dessert to be ready in under 4 hours, check the footnotes  before the next step.

Dip 1 side of bread in fruit juices for 2 seconds and start lining the bowl with dipped slices, with some overlap, and the dipped side facing out.

Once the entire bowl is covered with bread – you don’t want any gaps! – pour in the fruit and cover the top of the bowl with a couple more dipped bread slices. Wrap the plastic wrap overhang over the top and place a plate with something heavy on top of the bowl. Place in the fridge for at least 4 hours or up to 24 hours to set.  

Just before serving, whip cream with 2 tablespoons maple syrup, ground ginger, and a pinch of salt. Turn the bowl out onto a serving dish, and use plastic wrap to ease the pudding  out of the dish. It should be a bright pink dome. Cut slices from the dome and serve with whipped cream, and any extra juice you have left. Sprinkle with pomegranate seeds for garnish.