• STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


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.


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.


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.


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.


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.

Recipe from Good Food magazine, June 2007

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.45 ratings