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Summer Pudding

  • N/A Preparation
  • 2–3 Minutes Cooking
  • Serves 6-8

By derek

Traditionally the filling was Raspberries and Redcurrants but any mixture of soft fruits can be used as they are available.


6 - 8 slices of two day old white bread, cut into 1cm slices and remove crusts

700g Soft Fruits, eg raspberries, strawberries, blackcurrants, cherries (stoned) gooseberries, redcurrants, washed and hulled.

(Always include at least 120g blackcurrants in the mix)

110g Caster sugar


Cover the base of an 1 litre pudding basin with 1 or 2 slices of bread. Line the sides of the bowl with more bread, fitting the slices closely together.

Wash the prepared fruit, put in a wide, heavy-based pan and sprinkle with the sugar. Bring to a simmer over a gentle heat and cook 2 –3 minutes, until the sugar melts and the juices from the fruit begin to run. Spoon the fruit and the juice into the prepared bowl. Reserve a few spoonfuls for use later.

Make a lid for the pudding with the remaining bread. Put a plate large enough to fit inside the bowl on top of the pudding and weigh it down with 1 or 2 heavy tins. Put into the fridge for at least 8 hours.

To turn out, place a serving dish on top of the bowl and turn the whole lot upside down to unmould the pudding. Use the reserved juices to patch up any parts of the bread that have not soaked with juice.

Serve with whipped cream.

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