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Summer Pudding

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600g Mixed Summer Fruit Raspberries, Blueberries, Redcurrants, sliced Strawberries
2 ripe Peaches
3 tbsp Sugar
150 ml Cranberry Juice
8 thin Slices White Bread
To Serve
Dollop Crème Fraiche

Summer Pudding

  • Dessert

When there is an abundance of summer berry fruits one of the best ways of serving them is in an English Summer Pudding.

  • 25
  • Serves 6
  • Easy


  • To Serve


The recipe is so quick, easy and the results so delicious; all the tastes of summer in one dish. What berries you use is up to you.

Some more ideas

Use an enriched bread such as Jewish challah or brioche instead of white bread. * For an autumn pudding, substitute raisin bread for white bread, and instead of the summer fruits and peaches, use 2 large dessert apples, diced, 2 pears, diced, 30 g (1 oz) sultanas, 30 g (1 oz) dried cranberries and 50 g (1¾ oz) dried apricots, chopped. Put the fruit in a saucepan with 300 ml (10 fl oz) apple juice and ½ tsp ground cinnamon. Bring to the boil, then poach gently for 5–7 minutes or until the apples are tender. Pour into the bread-lined mould and weight as in step 3. Serve decorated with diced sharon fruit and/or a scattering of pomegranate seeds, if you like.



Crush the different types of fruit individually, to be sure all the skins are broken and the fruit is pulpy. Put all the fruit in a large bowl with the sugar and cranberry juice and stir to mix. Leave to macerate for 2 hours.


Cut the crusts from the bread and cut the slices into strips or triangles. Fit the bread into a 1 litre (2 pint) pudding basin to line the bottom and sides, reserving enough bread to cover the top. Fill in any gaps with small bits of bread.


Reserve 3–4 tbsp of juice from the mixed fruit, then gently pour the fruit mixture into the bread-lined pudding basin. Top with the remaining bread. Cover with a plate that just fits inside the rim of the basin, setting it directly on top of the bread, and then place a heavy weight such as a can of food on top. Place the basin in the fridge to chill for 8 hours or overnight.


To serve, turn the pudding out onto a serving dish. Use the reserved fruit juice to brush or pour over any parts of the bread that have not been coloured. Serve with crème fraîche, if liked.


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