A Quintessentially British Summer Pudding

Summer Pudding

This quintessentially British delight is much easier to make than it looks. Packed with delicious seasonal berries, this pud is perfect for summer days or nights and ideal for baking novices.


300g strawberries

250g blackberries

100g redcurrants

500g raspberries

or 1¼kg of mixed berries of your choice

175g golden caster sugar

7 slices day-old white bread, from a square, medium-cut loaf


Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp of water into a large pan. Gently heat until sugar dissolves by gently stirring. Bring to a boil for 1 minute, then tip in the fruit (not strawberries). Cook for 3 minutes 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.

Prepare the bread: Line the 1.25-litre basin with cling film (this will help you to turn out the pudding). Overlap two pieces 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.

Build the pud: Dip the whole piece of bread into the juice for a few seconds 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.

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 hours 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.

For more recipes like this one, head over to BBC Good Food.