Summer pudding

This quintessentially British pud, full of juicy summer berries, is much easier than it looks, perfect for beginners. Bursting with flavors of strawberries, raspberries and blackberries, this delicious dessert is the epitome of summer indulgence. Its vibrant hues and delicious textures make it a feast for the eyes and taste buds. A simple combination of bread and berries magically transforms into a delicious treat with a little patience. Whether on a warm, sunny day or at the end of a cozy dinner, this summer pudding is guaranteed to leave you wanting more.


  • 300g strawberries
  • 250g blackberries
  • 100g currants
  • 500g raspberries
  • OR 1¼kg/2lb 12oz mixed berries and currants of your choice
  • 175g golden powdered sugar
  • 7 slices of yesterday’s white bread, from a square, medium-sized loaf


Spiced apple and berry pudding
Use spiced fruit bread instead of white bread
Bread to line the basin. Heat sugar and
water together, then gently cook 2 large pieces
Cook peeled, seeded and chopped
Simmer apples for 5 minutes until soft. Add
850g mixed blackberries, blackcurrants,
red currants and raspberries and 1?2 tsp
Add spice mixture and cook for a few minutes
until the fruit becomes soft. Build the pud and
Serve with vanilla ice
1.25 liter pudding bowl, plastic wrap, sharp knife, cutting board, large skillet, large bowl, large strainer, kitchen scissors, side plate, serving platter and a can or two to weigh it down.Apricot berry brioche pudding
For a decadent touch, add 3 tablespoons cream
Add the cassis or framboise to the sugar
the pan instead of water. Cook carefully
approx. 650g halved and pitted apricots
Soak in the syrup for 5 minutes, then add approx
650g mixed raspberries, blackberries
and currants and cook for a few minutes
more. Line the basin with cling film
Layer the fruit and juice first –
soaked brioche slices from a large loaf,
instead of lining the sides with it. Wrap
and weigh down the pudding.
Berries overcooked or white spots?
It’s best to add more berries, strawberries are best. If your bread is stained, take the excess juice and spoon it over the top – people will never know.The sugar in the pan doesn’t dissolve?
It takes a lot longer than you might think
Dissolve powdered sugar. Be patient and
Keep the heat low. It’s ready when it’s there
No sandiness at the bottom when stirring.

Preparation steps

  1. Bring out the juices:
    1. Wash the fruit and dry it carefully on kitchen paper – store the strawberries separately.
    2. Place sugar and 3 tablespoons water in a large pot.
    3. Heat gently until the sugar has dissolved – stirring a few times.
    4. Cook for 1 minute, then add the fruit (not strawberries).
    5. Cook over low heat for 3 minutes, stirring 2-3 times.
    6. The fruits are soft, mostly intact and surrounded by dark red juice.
    7. Place a sieve over a bowl and pour in the fruit and juice.
  • Prepare the bread:
    1. Line the 1.25 liter container with cling film to make it easier to release the pudding.
    2. Overlap two pieces in the center of the bowl, as this is easier than trying to hold a sheet on all the curves. Leave the edges overhanging by about 15 cm.
    3. Cut the crust off the bread.
    4. Cut 4 pieces of bread in half at a slight angle, creating 2 lopsided rectangles per piece.
    5. Cut 2 slices into 4 triangles each, leaving the last piece whole.
  • Build the Pud:
    1. Dip the whole piece of bread in the juice for a few seconds to cover it.
    2. Push these into the bottom of the pool.
    3. Now dip the wobbly rectangular pieces one at a time and press them against the sides of the basin so that they fit together neatly, alternating wide and narrow ends facing up.
    4. If the last piece of bread doesn’t fit all the way in, it doesn’t matter, just cut it into a triangle, dip it in the juice and stick it in.
    5. Now add the soaked fruits and gradually add the strawberries.
  • Allow the flavors to mingle and then serve:
    1. Dip the bread triangles in the juice and place them on top – cut off the excess with scissors.
    2. Save the remaining juice for later.
    3. Pull up the cling film and close it loosely.
    4. Place a side plate on top and weigh it down with cans.
    5. Chill for 6 hours or overnight.
    6. To serve, open the plastic wrap, place a serving plate upside down on top, and invert.
    7. Serve with leftover juice, possibly additional berries and cream.
  • Nutritional Information

    248 1g 0g 57g 43g 9g 6g 0.45g

    Equipment and tools

    To prepare summer pudding you will need the following equipment:

    • 1.25 liter pudding basin
    • cling film
    • sharp knife
    • dulcimer
    • large pan
    • large bowl
    • large sieve
    • Kitchen scissors
    • Side plate
    • Serving plate
    • a can or two to weigh it down

    Allergen information

    Summer pudding may contain the following allergens:

    • Bread (contains gluten)

    Storage and leftovers

    If you have leftovers or want to make summer pudding in advance, follow these storage recommendations:

    1. Store summer pudding in the refrigerator.
    2. Make sure it is covered with cling film or placed in an airtight container to prevent it from drying out.
    3. The pudding will keep for up to 2 days.
    4. Before serving, remove the cling film and transfer the pudding to a serving plate.

    The Health Benefits of Summer Pudding

    Not only is summer pudding a delicious and refreshing dessert, but it also offers various health benefits due to its nutrient-rich ingredients. The summer pudding contains a blend of berries and currants and is rich in antioxidants, vitamins and minerals that can support overall health and well-being.

    1. Antioxidant-rich berries

    The main ingredients in summer pudding, such as strawberries, blackberries, currants and raspberries, are all packed with antioxidants. These antioxidants help protect the body from damage caused by harmful free radicals, which are linked to chronic disease and aging. Consuming foods rich in antioxidants such as: Eating foods, such as summer pudding, may help reduce the risk of conditions such as heart disease and certain types of cancer.

    2. Vitamin C and immune support

    Berries are excellent sources of vitamin C and summer pudding provides a generous dose of this essential nutrient. Vitamin C is known for its immune-boosting properties as it promotes the production of white blood cells and improves the body’s ability to fight off infections and illnesses. Adding summer pudding to your diet can help support a strong and healthy immune system.

    3. Fiber for healthy digestion

    Summer pudding contains a significant amount of fiber, mainly from berries and currants. Fiber is crucial for maintaining a healthy digestive system, promoting regular bowel movements and preventing constipation. Additionally, a high-fiber diet is associated with a lower risk of heart disease, type 2 diabetes and obesity. Enjoying a serving of summer pudding can add to your daily fiber intake.

    4. Low added sugar

    While summer pudding does contain sugar, it’s important to note that the recipe uses golden powdered sugar, which is a less refined option compared to white sugar. Additionally, the amount of sugar used in the recipe can be adjusted depending on personal preference. By using fresh, naturally sweet berries, summer pudding can be enjoyed with a reduced sugar content compared to other desserts.

    Overall, summer pudding not only satisfies your sweet tooth but also offers a number of health benefits. From its antioxidant properties to its immune-supporting nutrients, this delicious dessert can be a guilt-free addition to a balanced, healthy diet.

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