Summer Pudding Terrine
The essence of summer, this terrine is packed full summer fruit.
How long will it take?
30 minutes plus overnight refrigeration
What’s the serving size?
What do I need?
- 500g strawberries, hulls and stems removed, plus a handful extra to serve
- 500g blueberries, plus a handful extra to serve
- 500g raspberries, plus a handful extra to serve
- 500g blackberries, plus a handful extra to serve
- 2 loaves fresh white bread, crusts removed, cut into 1cm thick slices
- 1 cup brown sugar
How do I make it?
- Sprinkle brown sugar in a large frying pan, add 250g each of blackberries, strawberries, raspberries and blueberries and 2 cups water. Cook over medium-low heat, stirring occasionally, until berries soften and sugar is fully dissolved, about 10 minutes.
- Remove from heat and stir in the remaining 250g of each type of berry. Transfer to a bowl and leave to cool.
- Line the inside of a large loaf tin with plastic wrap, making sure it overhangs by 10 centimetres on each side.
- Line bottom and sides of the tin with bread slices, trimming bread if needed. The slices should be tightly packed with no gaps or overlaps.
- Use a slotted spoon to place berry mix in the tin and press down to make a flat top. Keep the juice in a bowl. Cover the terrine with a layer of bread.
- Strain the juice through a fine sieve to remove any solids. Pour the juice over the terrine until it is three-quarters full.
- Press down gently to compress the terrine and fold the excess plastic wrap over to cover the top.
- Cut out a piece of cardboard to snugly fit the top of the terrine and place on top, weighing it down with pastry weights or a couple of cans of soup.
- Place in the fridge and chill overnight.
- Unmould onto a serving plate and serve with additional berries and cream.