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Summer Pudding

Summer Pudding

A practical summer pudding with mixed summer berries, caster sugar, –9 slices white bread, clear timings and straightforward home-cooking steps.

4 mins total for first methodServes 6No-cook
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep5 mins cook4 mins total

  1. Put the berries and sugar in a saucepan. Warm gently for 3–5 minutes until the fruit releases its juice but still keeps some shape.

  2. Line a 1.2 litre pudding basin with the bread, overlapping the slices and leaving no gaps. Keep one slice for the top.

  3. Spoon the warm fruit into the bread-lined basin, reserving a little juice. Cover with the final slice of bread.

  4. Place a small plate or saucer on top and weigh it down with a tin. Refrigerate for at least 4 hours, preferably overnight.

  5. Run a knife around the edge and invert the pudding onto a serving plate. Brush any pale patches with the reserved juice.

  6. Slice and serve with cream or yoghurt.

Notes

Adjust seasoning and chilli heat to suit your table.

About this recipe

Summer Pudding brings together mixed summer berries, caster sugar, –9 slices white bread in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.

Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.

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