Summer pudding

 

Method 1

Ingredients

300g strawberry

250g blackberry

100g redcurrant

500g raspberry

OR 1.25kg/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

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.

RECIPE TIPS

SPICED APPLE BERRY PUDDING

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.

EQUIPMENT

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.

APRICOT BERRY BRIOCHE PUDDING

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.

BERRIES OVER COOKED OR WHITE PATCHES?

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.

THE SUGAR IN THE PAN WON’T DISSOLVE?

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.

Method 2

🍓 Traditional Summer Pudding Recipe

✅ Serves: 6

⏱ Prep Time: 15 mins | Chill Time: at least 6 hours (preferably overnight)

🧊 No baking required

🔸 Ingredients

For the filling:

500g (about 1 lb) mixed summer berries, fresh or frozen

(e.g. raspberries, blackberries, redcurrants, blackcurrants, blueberries, strawberries — avoid too many strawberries alone as they’re less juicy)

100–125g (½ to ⅔ cup) caster sugar (adjust to taste)

1–2 tbsp lemon juice (balances sweetness and helps set color)

For the bread casing:

6–8 slices white bread, crusts removed

(use slightly stale, good-quality sandwich bread – not too soft or fluffy)

🔪 Instructions

🍓 1. Cook the berries:

Place all the berries (except a few strawberries if using, keep them fresh for texture) in a saucepan with sugar and lemon juice.

Gently heat for 3–5 minutes until the juices start to release and the berries are softened but still mostly whole.

Taste and adjust sweetness or acidity.

Remove from heat and let cool slightly.

🍞 2. Prepare the bread:

Remove crusts from bread slices.

Line a pudding basin (about 1-litre capacity) or a small mixing bowl with plastic wrap/cling film, leaving overhang to help lift it out later.

Cut a circle of bread to fit the base.

Line the sides with overlapping strips of bread, pressing to seal gaps (it will stick better once moistened with juice).

🫐 3. Fill and layer:

Spoon in the fruit and some juice in layers.

Between layers, press in bits of bread if there are any gaps.

Save about 3–4 tbsp of juice for the top.

🍞 4. Seal the top:

Cover with more bread slices to form a "lid".

Drizzle the reserved juice over the top so it’s evenly colored.

⚖️ 5. Weight and chill:

Fold over the cling film.

Place a plate or saucer that fits snugly on top.

Put a weight (e.g., a can or jar) on it.

Chill for at least 6 hours, preferably overnight, to allow the juices to soak through.

🍽 6. Unmold and serve:

Gently invert onto a serving plate and peel off the plastic wrap.

Serve chilled, with pouring cream, clotted cream, whipped cream, or Greek yogurt.

✅ Tips for Success:

The bread should be fully stained by the berry juices — no white spots.

You can add a splash of Crème de Cassis, Chambord, or Port to the fruit for an adult twist.

Make individual puddings in ramekins for a pretty presentation.