Summer Pudding

A classic British summer dessert bursting with vibrant mixed berries, soaked into soft white bread and chilled overnight. Simple to prepare and stunning to serve, it's the perfect centrepiece for a warm-weather gathering.

Ingredients

• Caster Sugar

  ⚖ 175 g 💧 205.9 ml 🥛 0.87 cup
  kcal/г%DV

  Calories

  67333%

  Protein

  0.00%

  Total Fat

  0.60%

  Carbohydrates

  174.363%
• Bread

  ⚖ 210 g 💧 300 ml 🥛 1¼ cup
  kcal/г%DV

  Calories

  57528%

  Protein

  22.544%

  Total Fat

  9.512%

  Carbohydrates

  99.836%
• Raspberries

  ⚖ 500 g 125 pcs
  kcal/г%DV

  Calories

  26013%

  Protein

  6.012%

  Total Fat

  3.24%

  Carbohydrates

  59.721%
• Blackberries

  ⚖ 250 g 🫐 50 pcs
  kcal/г%DV

  Calories

  1075%

  Protein

  3.56%

  Total Fat

  1.21%

  Carbohydrates

  24.08%
• Strawberries

  ⚖ 300 g 25 pcs
  kcal/г%DV

  Calories

  964%

  Protein

  2.04%

  Total Fat

  0.91%

  Carbohydrates

  23.08%

Also in this recipe

• Redcurrants 100 g

Instructions

• Wash the fruit and gently pat dry on kitchen paper, keeping the strawberries separate. Put 175g caster sugar and 45ml water into a large pan and heat gently, stirring occasionally, until the sugar dissolves. Bring to a boil for 1 minute, then add all the fruit except the strawberries. Cook over a low heat for 3 minutes, stirring 2–3 times, until the fruit is softened but mostly intact and surrounded by dark red juice. Set a sieve over a bowl and tip in the fruit and juice to separate them.
• Line a 1.25-litre pudding basin with cling film, overlapping two pieces in the middle and leaving about 15cm of overhang around the edges — this will make it easy to turn out the pudding later. Cut the crusts off all 7 slices of bread. Cut 4 slices in half on a slight angle to create 2 lopsided rectangles per slice. Cut 2 slices into 4 triangles each, and leave the final slice whole.
• Dip the whole slice of bread into the reserved juice for a few seconds to coat, then press it into the bottom of the basin. Dip the rectangular pieces one at a time and arrange them around the sides of the basin, pressing them together neatly and alternating wide and narrow ends upward to ensure a snug fit. Trim any final piece into a triangle if needed to fill the gap. Spoon in the softened fruit, tucking the strawberries in as you go.
• Dip the bread triangles in the juice and lay them over the top of the fruit, trimming any overhang with scissors. Reserve any leftover juice for serving. Fold the cling film loosely over the top, place a small side plate on top and weigh it down with a couple of tins. Refrigerate for at least 6 hours or overnight. To serve, open out the cling film and invert onto a serving plate. Drizzle over the reserved juice and serve with extra fresh berries and cream.