Summer pudding
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Summer pudding

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Plus chilling
Vegetarian

Vegetarian, Low-fat

Counts as 3 of 5-a-day, high in fibre

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.
Try

Spiced apple berry pudding

Use spiced fruit loaf instead of white bread to line the basin. Heat sugar and water together, then gently cook 2 large peeled cored and chopped cooking apples for 5 mins until softened. Add 850g mixed blackberries, blackcurrants, redcurrants and raspberries and 1⁄2 tsp mixed spice and cook for a few mins until the fruit softens. Build the pud and serve with vanilla ice-cream.

Berries over cooked or white patches?

The best thing to do is add more berries, strawberries are best. If your bread is patchy, take the spare juice and spoon it over - people will never know.

The sugar in the pan won't dissolve?

It takes a lot longer than you might think to dissolve caster sugar. Be patient and keep the heat low. It's ready when there's no grittiness at the bottom when you stir.

Apricot berry brioche pudding

For a decadent twist, add 3 tbsp crème de cassis or framboise to the sugar in the pan instead of water. Gently cook about 650g halved and stoned apricots in the syrup for 5 mins, then add about 650g mixed raspberries, blackberries and currants and cook for a few mins more. Line the basin with cling film as before then layer up the fruit and juice- soaked slices of brioche from a large loaf, rather than lining the sides with it. Wrap and weight down the pudding.

Equipment

1.25-litre pudding basin, cling film, sharp knife, chopping board, large pan, large bowl, large sieve, kitchen scissors, side plate, serving plate and one or two cans for weighting down.

Per serving

248 kcalories, protein 6g, carbohydrate 57g, fat 1 g, saturated fat 0g, fibre 9g, sugar 43g, salt 0.45 g

Recipe from Good Food magazine, July 2007.

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Latest comments and suggestions

Results 21-38

  • Binder photo Maycheck

    28 August 2010

    Maycheck rated this recipe

    5 stars

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  • Binder photo Ella

    31 August 2010

    Ella rated this recipe

    5 stars

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  • Binder photo jenny.d

    02 September 2010

    jenny.d commented on this recipe

    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

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  • Binder photo Charlotte♥

    02 October 2010

    Charlotte♥ rated and commented on this recipe

    5 stars

    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...

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  • Binder photo Heatherbee

    20 October 2010

    Heatherbee commented on this recipe

    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.

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  • Binder photo Kate

    08 June 2011

    Kate commented on this recipe

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

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  • Binder photo Sandy

    25 July 2011

    Sandy commented on this recipe

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

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  • Binder photo annabella

    22 August 2011

    annabella commented on this recipe

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

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  • Binder photo kitty

    30 May 2012

    kitty commented on this recipe

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

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  • Binder photo JoV

    10 June 2012

    JoV rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Amy Fell

    08 July 2012

    Amy Fell rated and commented on this recipe

    5 stars

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

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  • Binder photo Helensfolder

    22 July 2012

    Helensfolder commented on this recipe

    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.

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  • Binder photo Deedan

    27 July 2012

    Deedan commented on this recipe

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

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  • Binder photo Deedan

    27 July 2012

    Deedan commented on this recipe

    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!!

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  • Binder photo Dot's Recipe

    21 August 2012

    Dot's Recipe commented on this recipe

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

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  • Binder photo Bungly

    28 August 2012

    Bungly rated and commented on this recipe

    5 stars

    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.

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  • Binder photo beccyjane

    09 September 2012

    beccyjane rated and commented on this recipe

    5 stars

    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...

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  • Binder photo Mags

    22 September 2012

    Mags commented on this recipe

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

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Plus chilling
Vegetarian

Vegetarian, Low-fat

Counts as 3 of 5-a-day, high in fibre

Ingredients

Print this recipe
Add to your binder

Per serving

248 kcalories, protein 6g, carbohydrate 57g, fat 1 g, saturated fat 0g, fibre 9g, sugar 43g, salt 0.45 g

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