Summer pudding

Summer pudding

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(35 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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10th Jul, 2018
Crazy good - even with gluten free bread!!
20th Nov, 2017
As others have said, use Madera cake or brioche instead of bread, especially if you have some bread and butter pudding haters in your household. As for white vs brown bread I can’t tell any difference honestly, so I think that’s more personal preference! Also if serving for adults, try adding some pimms to the liquid. Probably a bit less than the solid glugg I added, but it really was the summer version of brandy in a Christmas pud! If not adding pimms, definitely safe to reduce the sugar a fair bit! We live in Australia now (why I was cooking summer pud in November - it was 38C). Our guests had never had it before and it even managed to get an Aussie to admit it was better than pavlova. Can’t say fairer than that lol!
24th Jul, 2016
A good summer pudding recipe although my pudding was 60% strawberries so I added them to the pan for a couple of minutes or the pudding would have been too hard and I wouldn't have had enough juice. There is a mistake in the recipe when they talk about lining the bowl with bread. The whole point of cutting the bread slices in to asymmetric rectangles is to place narrower ends near the bottom or the bowl and wider ends near the top where the bowl is wider. If you alternate which way up you put them it was pointless cutting them in the first place. It is much better than the Delia recipe I've used the last few times though because of the clinfilm, dipping the bread in the juice and the instructions on how to make the bread fit the bowl.
18th Aug, 2013
Really yummy! I used one pack of strawberries (400g) and one pack of frozen summer fruits (rasberries, blackberries, redcurrants and blackcurrants) (550g) which I defrosted a little in the microwave. This seemed to be just the right amount for my bowl. All the tartness from the fruit was gone and everyone was very impressed. Will definitely do again!
21st Jul, 2013
Tried this recipe and am now a Summer Pudding convert! It was absolutely delicious. I used two bags of frozen berries instead of fresh, and because I didn't have a pudding dish, I used a small cake loaf tin. So pleased with the result, and it looked attractive too.
9th Jun, 2013
Best summer pudding I have ever made. Worked very well by dipping bread in juice and lining bowl with cling film. Used frozen strawberries, blackberries and red currants left from last year.
22nd Sep, 2012
Make it for my parents, absolutely a keeper, it's lovely and fresh and really easy! :)
9th Sep, 2012
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...
28th Aug, 2012
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.
21st Aug, 2012
Is it possible to freeze this recipe - possibly making it in 6 small individual basins.


7th May, 2020
Has anyone tried this with jelly/gelatine in the berries mixture? I would save some of the juice without the jelly at the start then make up the jelly as you normally would and add it to the cooked fruits
lulu_grimes's picture
11th May, 2020
Hello, You do need the juices to soak into the bread to make this recipe work but if you had lots then you could use the remainder to make a jelly to set around the fruit. We haven't tested the recipe like this so I'm unsure as to how the textures would work together. I hope this helps. Lulu
maggiebleksley's picture
24th Oct, 2015
I'm finding the bit about building the bread slices difficult to understand. First it says overlap two slices in the middle of the bowl, then it says put another piece covered with juice on the bottom. I had assumed the first two pieces would have to go on the bottom as the law of gravity doesn't allow them to suspend in the middle! Obviously, as most people say how easy it is to follow, I must be getting the wrong end of the stick somehow, but my husband couldn't understand it either. Sorry if I'm appearing not very clever about this, but can anyone help me?
24th Jul, 2016
I found this confusing and then realised that although the paragraph starts "prepare the bread" they are actually talking about the clingfilm when they mention overlapping pieces. They should have omitted "prepare the bread"
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