Summer pudding

Summer pudding

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(27 ratings)

Prep: 20 mins Cook: 10 mins Plus chilling


Serves 8
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal248
  • fat1g
  • saturates0g
  • carbs57g
  • sugars43g
  • fibre9g
  • protein6g
  • salt0.45g
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  • 300g strawberry



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 250g blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 100g redcurrant



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 500g raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • OR 1¼kg/2lb 12oz mixed berries and currants of your choice
  • 175g golden caster sugar
  • 7 slices day-old white bread, from a square, medium-cut loaf


  1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.

  2. Prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it’s easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.

  3. Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin’s sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can’t quite fit the last piece of bread in it doesn’t matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.

  4. Let flavours mingle then serve: Dip the bread triangles in juice and place on top – trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

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Comments (39)

sbb_milla's picture

Really yummy! I used one pack of strawberries (400g) and one pack of frozen summer fruits (rasberries, blackberries, redcurrants and blackcurrants) (550g) which I defrosted a little in the microwave. This seemed to be just the right amount for my bowl. All the tartness from the fruit was gone and everyone was very impressed. Will definitely do again!

fenellabramwell's picture

Tried this recipe and am now a Summer Pudding convert! It was absolutely delicious. I used two bags of frozen berries instead of fresh, and because I didn't have a pudding dish, I used a small cake loaf tin. So pleased with the result, and it looked attractive too.

montidog's picture

Best summer pudding I have ever made. Worked very well by dipping bread in juice and lining bowl with cling film. Used frozen strawberries, blackberries and red currants left from last year.

mimbert's picture

Make it for my parents, absolutely a keeper, it's lovely and fresh and really easy! :)

beccyjane's picture

Fantastic recipe, easy and quick to make. I choose a frozen pack of fruits of the forest, just cooked the fruit a bit long. It tasted just as good, served with ice cream and I made a coulis with what was left of the fruit. Perfect...

Bungly's picture

Brilliant! Just made this for the second time. Lining the basin with cling film is genius. Last time made it with wholemeal bread and it was lovely. This time used white. Very good for dieters.

mowcop's picture

Is it possible to freeze this recipe - possibly making it in 6 small
individual basins.

attie12's picture

Instead of bread try making it with slices of maderia cake and no need to add water just sugar and fruit, it's lovely, even better served with thick fresh cream!!

attie12's picture

For a variation, instead of using bread use maderia cake, it's lovely!! Especially served with thick fresh cream

helenprout's picture

For Sandy - It doesn't really matter what size bowl you use, I've used a large xmas pudding size bowl - one that has a 1kg (I think) pud in it. Smaller you'll use less bread/fruit, bigger and you'll use more. Unlike baking, it doesn't need to be to exact. Hope that helps.

amybelle123's picture

This was delicious and very simple to make - much simpler than I was expecting.

jnmartin's picture

I have never made a summer pudding before but remember eating them at my Grandma's house when I was young, so thought I would try it. This recipe was very easy to follow (although I used a whole loaf of bread!) and absolutely delicious (served with double cream). I am definately going to make it again and try the suggestion of making individual ones for a dinner party.

katherinealexander's picture

Used blueberries instead of red currants - tasted de. lish. Going in the folder.

annabellapoo's picture

Is it essential that the bread is a day old??

missduval's picture

Nobody seems to have answered the question: what size capacity bowl is recommended?

reloc8's picture

Excellent - easy to make and looked impressive. To my taste, it was a little too sweet and I will use less sugar next time.

berryh's picture

Firstly, I gusedd the size of the pudding bowl as it doesn't say. Then, although the recipe says 10 mins cooking time, I tried for over 30 to dissolve the sugar by various methods - in vain. So I binned it and used an estimated amount of honey instead. It worked well, so honey it will always be from now on.

tiggalina's picture

Used wholemeal bread and I cooked it for my parents (along with my brother and grandmother) as their anniversary meal, and they all loved it! I was a little worried as to how it'd turn out, but it was perfect! I think next time I might see if I can cut down on the sugar...

ashemmy's picture

can this be frozen and then defrosted before being eaten as was hoping to make some for my xmas hampers but don't want people to have to eat it almost straight away especially after all the xmas dinner and leftovers

maycheck's picture

Just made it, it's in the fridge to chill overnight! Hopefully will turn out brilliantly! Needed a bit more bread, have couple slices on the side (might be because the bowl I've used is a bit unusual in size). This post is actually for people that can not make their mind up whether to do it or not. I say GO FOR IT! It was very simple to make, if I can do it-anyone can ;) I tasted the fruit and the juice, wasn't too sweet-just right. I will post again only if it doesn't live up to the expectation. Am planning to serve it with a bit of vanilla ice cream :)


Questions (1)

maggiebleksley's picture

I'm finding the bit about building the bread slices difficult to understand. First it says overlap two slices in the middle of the bowl, then it says put another piece covered with juice on the bottom. I had assumed the first two pieces would have to go on the bottom as the law of gravity doesn't allow them to suspend in the middle! Obviously, as most people say how easy it is to follow, I must be getting the wrong end of the stick somehow, but my husband couldn't understand it either. Sorry if I'm appearing not very clever about this, but can anyone help me?

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