Summer pudding

Summer pudding

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(25 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
248
protein
6g
carbs
57g
fat
1g
saturates
0g
fibre
9g
sugar
43g
salt
0.45g

Ingredients

  • 300g strawberries
  • 250g blackberries
  • 100g redcurrants
  • 500g raspberries
  • 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

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Method

  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.

Recipe from Good Food magazine, July 2007

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Comments

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robbieboy's picture
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Never have I seen such a pudding...it's scrumptious berry overdose!
No starter or main course for me!

rachwarwick's picture
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Summer pudding - so easy and yet SO effective. Who doesn't love it? I forgot to dip the bread in the juice this time so i've got white patches but I'll pour some more juice over it before I serve it. Should do the trick ;o)

adamwilkinson's picture
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Simple but effective, Can't miss!! My girlfriend and I loved this.

rockonqqq's picture

so easy to make and it was perfect ,a lovely desert for a family party. It looked so impressive I served it decorated with a variety of berrys and with home made ice cream .

dchad54's picture

What size pudding bowl would you recommend?

hamworthy's picture
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perfect every time

mandyrampton's picture
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This was the first time I had made a summer pudding and it certainly won't be the last. It is so easy and tastes delicious. Everyone commented on how nice it was. Great!

poissonrouge's picture
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This was the the first time I've made a summer pud and I will definately do so again. I put in some grapes rather than the redcurrants and they worked well.
Give it a go!

marywesterback's picture
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This is lovely made in individual pudding basins. I made it for 6 and my American guests though it tasted wonderful and looked so pretty! But I did cut down the sugar to 125g as the fruit was nice and ripe, and it tasted brilliant. Definitely one for the folder!

sarahlovetocook's picture

Summer pudding is also very good made in a rectangular or square dish about 5cm deep, made with whole slices of bread dipped in the juices and layered with the fruit (3 slices of bread, two layers of fruit) Cover with clingfilm and another dish or something that is made to fit and weighted with a couple of tins of fruit or similar. Chill, and then cut in slices or squares.

kathryndonna's picture
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A lovely seasonal pudding for this time of year, especially as I have a glut of red and black currants and raspberries from the allotment. I use brioche instead of ordinary bread as it seems to give a nicer texture. Also find that you don't need to add water to fruit as it cooks as enough juice comes out of the berries. I just add the sugar to the fruit whilst cooking.

Great on its own but better with s splash of double cream.

sebastsm's picture

This is a good recipe for a summer dessert which I have always loved. If you want to splurge, try "frosting" it with whipped cream as thinly or thickly as you like!

annelore's picture
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My first summer pudding. Thought it was very easy and it tasted great!

Linnyma's picture
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So easy to make and great if you want a healthy'ish dessert. You don't need a very large bowl as the fruit reduces. Can be made ahead so is a really great dinner party dessert. I used frozen summer fruits, just thaw them out and coat in the syrup I then added fresh strawberries.

elizaalice's picture
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Very easy and very nice. I forgot to line the basin with cling film but just put in the freezer for half an hour and it came out easily and intact. It's a shame it's not found on a search for a dairy free diet as it's ideal for someone with a intolerance to lactose.

harriskx's picture

Summer pudding is my husband's favourite so when I saw this recipe I thought I should give it a go. I had always been put of because my Mum always used to have problems with 1) The pud stciking to the basin and it ending up in a messy heap on the plate and 2) having white patches of bread with no juice.
Both of these were sorted with this recipe with the very sensible cling film and dipping the bread in juice.
I did find the strawberries were rather watery in texture by comparison to the rest of the fruit and I would leave them out another time. (Wild alpine ones would be good if you could get them!)

amandanimmo's picture
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Wonderful - kids cant get enough!

bewgray's picture

I don't know why people always insist on white bread for this dish; wholemeal is infinitely superior (in my opinion).

six742's picture
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its great

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