Summer pudding

Summer pudding is an old-fashioned English pudding, made from bread, sugar and soft Summer fruits. It needs to be made the day before, so that it sets. It is the only time I ever buy sliced supermarket bread (unless I want to go fishing with bread as bait), but it works well for this dish.

There are quite a few different recipes available, but they all have the same essentials. You can vary the fruits to include redcurrants, blackcurrants and maybe blueberries, although personally, I find the flavour of blueberries tends to predominate so I don’t use them.

You will need;

1 large punnet of strawberries

1 punnet of blackberries

2 punnets of raspberries

1/2 a measuring cup of caster sugar

sliced white bread

200 ml crème de cassis


You will also need a medium-sized mixing bowl or one of those steamer bowls you use to make Christmas puddings.

You need to cut off the crusts from the bread (you can dry these out and blitz them to make breadcrumbs) and then line the bowl with the bread. You will need to cut the pieces to fit, so that the bowl is completely lined.

Then prepare and wash the fruit, and keep the strawberries and one punnet of raspberries separate.

Heat the caster sugar in a saucepan with the crème de cassis and add the blackberries and the rest of the raspberries. You might need some water to create enough liquid. Warm this through, ensuring that the sugar melts. Strain off the fruit, saving the juice in a bowl. If you are using redcurrants, these should go into the saucepan too.

Pour some juice into the bowl lined with bread, so that the juices begin to stain the bread. Then, mix the raw and cooked fruit together and pack this into the bread lining, finishing off with the rest of the juice. You need to fill the lining completely before you close it off with more bread.

Tightly cover the pudding with clingfilm and cover with a small plate. You will need to weigh this down with something heavy enough to compress it in the fridge for 24 hours.

To serve, unmould the pudding by placing a deep plate over the bowl and inverting it. It should come away easily enough, but a couple of firm shakes might be required.

The bread should be stained with the fruit juices (mine had a few pallid spots). Cut the pudding into wedges with a sharp knife and serve with double cream.

This is one of the most delicious puddings I can think of to eat at this time of year.


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