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Strawberry jelly summer pudding served in a loaf tin

Strawberry jelly summer pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hrs setting
  • Easy
  • Serves 10

Use frozen strawberries to create a jammy, juicy summer pudding and brioche in place of bread to make this dessert even more indulgent

Nutrition: Per serving
low infat5g


  • 1kg frozen strawberries
  • 150g golden caster sugar
  • 3 gelatine leaves
  • 400g brioche loaf
  • 200g raspberries
  • 150g blueberries
  • crème fraîche , to serve


  • STEP 1

    Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.

  • STEP 2

    Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you’ll need about 500ml – top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.

  • STEP 3

    Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.

  • STEP 4

    Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.

  • STEP 5

    To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.

Goes well with

Recipe from Good Food magazine, July 2019


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A star rating of 4 out of 5.3 ratings

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