Soaked in berry juice and bursting with nostalgic flavour, vegan summer season pudding is a gorgeously easy British basic that makes probably the most of summer season’s smooth fruits. This crowd-pleasing no-bake dessert is simply the factor for a heat night.
This vegan summer season pudding is an excellent revival of a standard English dessert that dates again to the late nineteenth century. Initially referred to as ‘hydropathic pudding’ and served in well being spas, it was praised for being lighter than creamy options.
As we speak, it’s all about seasonal abundance, constituted of smooth slices of white bread soaked by with a fruity mixture of summer season fruits, gently cooked with lemon juice and sugar. The result’s a deep magenta dome with a juicy, jammy centre and simply the suitable stability of candy and tart.
Serve it chilled in beneficiant wedges with vegan cream or ice cream for an effortlessly elegant end to a summer season meal, picnic or backyard celebration.
Leap to:
Why you’ll love this vegan summer season pudding recipe:
- A standard British dessert, made vegan with ease
- Excellent for summer season entertaining or a nostalgic deal with
- Could be made a day forward and saved within the fridge
- No oven required — excellent for decent days
- Simply 6 easy elements
- Nut-free and soy-free
- Could be made gluten-free with GF white bread
- An effective way to make use of up seasonal berries
Tips on how to make vegan summer season pudding
Getting ready this simple plant-based dessert takes lower than 20 minutes and is appropriate for novice cooks.
You’ll want a pan, a pudding basin, a plate that matches over the basin, and one thing heavy, like a full tin can.
The filling is made by simmering fruit with sugar and lemon juice, and the ‘pastry’ of the pudding is made merely from sliced white bread, so there’s little or no cooking concerned in getting ready this simple vegan dessert.
Assembling the summer season pudding is straightforward too. First, line the pudding basin with white bread, then fill the bread ‘bowl’ with cooled fruit filling and add one other slice of bread on high to seal the filling in. Lastly, add the plate on high and weigh it all the way down to put stress on the pudding and maintain all of it collectively whereas it units.
As soon as assembled, it simply must be chilled in a single day, permitting the bread to absorb the scrumptious fruit juices. Then flip it out, slice, and serve.
Scroll all the way down to the total recipe for detailed, step-by-step directions.
Elements in vegan summer season pudding
This fruity vegan dessert is made with easy elements that you could be have already got in your kitchen:
- White bread: Kinds the construction of the pudding, absorbing the fruit juices. Select a smooth, fine-crumb loaf (gluten-free variations are additionally acceptable).
- Blended berries: A mix of raspberries, strawberries, blackberries and blackcurrants provides sweet-sharp distinction and deep color. You should utilize contemporary or frozen.
- Caster sugar: Sweetens the fruit gently with out overpowering its pure flavour.
- Lemon juice: Balances the sweetness and enhances the contemporary berry style. Together with water, this ensures that the filling is liquid sufficient to soak into the bread to kind the pudding.
Vegan summer season pudding FAQs
How do I retailer vegan summer season pudding?
Hold it within the pudding basin, lined, within the fridge for as much as 3 days. As soon as turned out, it’s greatest eaten the identical day.
Can I take advantage of frozen berries?
Sure! Simply simmer straight from frozen. It’s possible you’ll must prepare dinner them for a minute or two longer.
How do I make it gluten-free?
Use your favorite vegan and gluten-free white bread, so long as it’s smooth sufficient to mould into the basin with out cracking.
Can I cut back the sugar?
You may cut back the caster sugar to 1 tbsp or omit it totally in case your berries are very ripe, although the flavour might be barely sharper.
Can I take advantage of different fruit?
Attempt cherries, redcurrants or blueberries within the combine, or perhaps a splash of elderflower cordial rather than lemon juice for a floral twist.
Can I make this in particular person servings?
Sure, however shaping the bread ‘crust’ could also be a little bit extra fiddly. Use ramekins as a substitute of 1 giant pudding basin and cut back the chilling time barely (6 hours ought to do it).
Want a sugar repair in a rush? It takes lower than half-hour to make these easy vegan desserts
Vegan Summer season Pudding
Soaked in berry juice and bursting with nostalgic flavour, vegan summer season pudding is a gorgeously easy British basic that makes probably the most of summer season’s smooth fruits. This crowd-pleasing no-bake dessert is simply the factor for a heat night.
-
Place the fruit, sugar and lemon juice in a saucepan and add the water. Convey to a delicate simmer and prepare dinner for five minutes, or till the fruit has simply begun to melt. Don’t stir an excessive amount of to keep away from breaking apart the fruit. Put aside to chill.
-
Lower the crusts off the bread. Line the bottom of the basin with a circle of bread and minimize the remainder of the slices in half. Use the half slices to line the perimeters, overlapping as you go in order that there are not any gaps.
-
As soon as cool, pour within the fruit filling and its juices. The basin might be very full so any remaining filling may be saved within the fridge to spoon over earlier than serving.
-
Fold over any extra bread and add a bread lid to the highest of the basin to seal within the filling. High with a plate and overwhelm with tins of beans or kitchen weights. Switch the whole lot to the fridge and chill in a single day.
-
When able to serve, flip the pudding out onto a plate so it’s the suitable manner up. Pour over any remaining fruit and juice and mud with icing sugar. To serve, minimize into wedges with non-dairy cream or ice cream.
Serving: 218gEnergy: 235kcalCarbohydrates: 47gProtein: 6gFats: 3gSaturated Fats: 0.5gPolyunsaturated Fats: 1gMonounsaturated Fats: 0.4gTrans Fats: 0.01gSodium: 268mgPotassium: 144mgFiber: 5gSugar: 19gVitamin A: 53IUVitamin C: 4mgCalcium: 80mgIron: 2mg
Need extra vegan recipes? Try 3 issues of Vegan Meals & Dwelling journal for simply £3!
