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Summer pudding

Summer pudding

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(29 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. Line the bowl with cling film and 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 of cling film 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, questions and tips

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22nd Jul, 2012
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.
8th Jul, 2012
This was delicious and very simple to make - much simpler than I was expecting.
10th Jun, 2012
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.
30th May, 2012
Used blueberries instead of red currants - tasted de. lish. Going in the folder.
22nd Aug, 2011
Is it essential that the bread is a day old??
25th Jul, 2011
Nobody seems to have answered the question: what size capacity bowl is recommended?
8th Jun, 2011
Excellent - easy to make and looked impressive. To my taste, it was a little too sweet and I will use less sugar next time.
20th Oct, 2010
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.
2nd Oct, 2010
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...
2nd Sep, 2010
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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