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Summer Pudding

Makes 1 pudding

This classic English dessert celebrates the glory of summer fruits and berries. This no-cook pudding uses sliced bread and any mixture of raspberries, blackberries, tayberries, cherries, red or white currants.  Serve chilled summer pudding with yoghurt, crème fraiche, thick cream or custard.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 175g bread, with crusts
  • 300g raspberries
  • 150g redcurrants
  • 150g blackcurrants
  • 200g sugar
  • fruit, for decoration
  1. Thinly slice the bread.
  2. Stand a 1lt/2pt pudding bowl on one slice and cut around the base to make a circle.
  3. Put the fruits and sugar into a saucepan over a very gentle heat.
  4. Cook until the sugar has melted and the juices are starting to flow without boiling.
  5. Remove from the heat.
  6. Dip one side of the bread circle lightly into the fruit juice and put it juicy side down in the bottom of the dish.
  7. Take slices of bread, dip them lightly in the juice and arrange them, juice side to the bowl, around the sides of the bowl. Make sure there are no gaps, overlapping the bread slightly if necessary. Keep a couple of slices of bread for the top.
  8. Tip the prepared fruit into the bread lined basin.
  9. Now put the remaining bread over the fruit.
  10. Place a small plate or saucer over the bread and press down gently.
  11. Put a couple of tins onto the plate to weigh it down.
  12. Leave for 12–24 hours in the refrigerator, pressing down on the plate occasionally.
  13. To serve invert the pudding onto a plate, top with some additional berries and serve with cream.

Equipment

saucepan and 1lt/2pt pudding bowl

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Ingredients

Change Quantities:
  • 175g bread, with crusts
  • 300g raspberries
  • 150g redcurrants
  • 150g blackcurrants
  • 200g sugar
  • fruit, for decoration

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