Summer pudding with sponge cake and berries
4 servings
30 minutes
Summer pudding with sponge and berries is a bright and refreshing treat of British cuisine. Its roots go back to ancient English traditions when housewives used leftover bread and seasonal berries to create exquisite desserts. The delicate sponge is soaked in a fragrant berry mixture enriched with the light tartness of red and black currants, the sweetness of raspberries and blackberries, as well as the subtle flavor of blueberries. Gelatin gives the pudding a pleasant elastic texture, making it perfect for serving on hot summer days. This dessert can be served with whipped cream or ice cream, enhancing its richness. Summer pudding is not just about taste but also about the feeling of summer in every bite, providing freshness and pleasure.
1
Mix all the berries thoroughly.
- Raspberry: 100 g
- Blackberry: 100 g
- Blueberry: 100 g
- Frozen redcurrant puree: 100 g
- Frozen Blackcurrant Puree: 100 g
- Sugar: 100 g
2
Add the gelatin dissolved in water.
- Gelatin in plates: 2 pieces
3
Fill the biscuit mold with the berry mixture, pressing slightly to make it denser.
- Biscuit: 200 g
4
Refrigerate for at least 2 hours, preferably for a day.