Summer Pudding
Preparation time
Cooking time
Total time
Dig out your Christmas pudding basin from the back of the cupboard and enjoy this taste of summer; a slice served with whipped cream eaten outside on a warm summer's evening - what could be better?
Recipe type: Dessert
Cuisine: British
Serves: 8-10
  • 500g/1lb 2oz granulated sugar
  • 250g/9oz redcurrants
  • 250g/9oz blackcurrants (both de-stalked)
  • 200g/7oz raspberries
  • 300g/10.5oz strawberries (halve any large ones otherwise leave whole)
  • 1 medium sized sliced or whole white loaf - at least a day old
  • whipped cream to serve
  1. Line a pudding basin with clingfilm, for ease when turning the pudding out later on.
  2. Slice the bread if unsliced - you want reasonably sized slices at least 1cm/1.5in thick
  3. Cut off the crusts and lay one slice at the bottom (trim to fit), then four slices north, south, east and west. Trim another two into triangles to fit in the gaps between them. Keep a slice whole for the top.
  4. Dissolve the sugar in 725ml/1.5pt of water. Bring to the boil and add the redcurrants and blackcurrants.
  5. Simmer for two minutes till they soften, then add the raspberries and strawberries. Turn off the heat.
  6. Ladle the fruit and juice into the pudding. When you get to about halfway full, switch to a slotted spoon otherwise there will be too much liquid.
  7. Resist the urge to overfill! Place a slice of bread on the top and fill in the gaps with triangles of bread.
  8. Wrap the clingfilm over tightly and put a plate on top. Weight down with something heavy and leave to cool.
  9. Place in the fridge for 8 hours or overnight. It will keep for a few days happily in the fridge.
  10. To serve carefully unwrap and turn out onto a plate. You may need a hand as it will be quite heavy if using a ceramic basin, as well as slippery with the juice.
  11. Serve a generous slice with whipped cream - enjoy!
This recipe uses one large 1.8l/3pt pudding basin but if using a smaller one just measure the volume and reduce the ingredients by a third or a by half.
Cooking time refers to chilling time in the fridge.
Recipe by Edinburgh Foody at