Traditional Summer Pudding
A classic, no-bake summer pudding of macerated mixed berries encased in thin-sliced bread — intensely fruity, glossy and perfect served with softly whipped cream or custard. This summer pudding recipe is simple to make ahead and showcases peak-season berries.
Summary
This summer pudding uses mixed summer berries (strawberries, raspberries, blackberries and redcurrants) gently simmered with sugar to a jammy filling. Day-old white or brioche-style bread lines a pudding basin to hold the glossy fruit. Chill well for clean slices.
Ingredients
- 900g mixed summer berries (strawberries hulled and quartered if large, raspberries, blackberries, redcurrants)
- 350g granulated sugar (adjust to taste and sweetness of fruit)
- Zest and juice of 1 lemon
- 2–3 tbsp water (only if needed)
- 8–12 slices day-old white bread or brioche, crusts removed
- Butter or extra bread crusts for patching (optional)
Equipment
- 1.5–2 litre pudding basin or deep mixing bowl
- Large saucepan
- Sharp knife and chopping board
- Cling film and a small plate or disc to fit inside basin for weighting
- Weight (can of beans or a jam jar)
Method Overview
- Combine berries, sugar and lemon zest and juice in a large saucepan. Macerate for 10–15 minutes, then simmer gently until fruit releases juices and becomes jammy (8–12 minutes). Taste and adjust sugar or lemon to balance sweetness and acidity. If fruit is very dry, add 2–3 tbsp water.
- Ladle a little of the hot fruit into the base of your prepared pudding basin to glaze it. Line the basin with thin overlapping slices of bread, pressing to remove air pockets and making sure there are no gaps.
- Fill the lined basin with the hot berry mixture, packing gently so juices soak into the bread. Reserve a little syrup for serving if desired.
- Top with more bread slices to seal, pressing down with a small plate and a weight. Wrap the basin and chill for 6–12 hours or overnight to set and for juices to redistribute.
- To serve, run a knife around the rim, place a serving plate on top of the basin and invert. Spoon any pooled syrup over slices and serve with softly whipped cream, custard or vanilla ice cream.
Nutrition estimate (per serving)
Approximate per serving (1 of 8): 320 kcal; Fat 5g; Carbs 68g; Protein 4g; Sugar 40g. Values will vary by bread and exact fruit quantities.
Pro tips: Use thin, even slices of day-old white or brioche for a neat bread casing; remove crusts so syrup soaks evenly. For clean slices, press well and chill overnight. Balance sweetness with lemon juice — some berries need less sugar. If the pudding is under-set, chill longer or reduce juices on the stove and pour back in before re-chilling.
Serving ideas
- Serve slices with softly whipped cream and a little of the reserved syrup.
- Warm custard or cold vanilla ice cream are classic companions.
- Garnish with fresh mint and extra berries for a pretty presentation.
Variations & swaps
- Gluten-free/vegan: use certified gluten-free or vegan brioche-style bread.
- Frozen berries work well — thaw and drain slightly before simmering.
- Additions: a teaspoon of orange zest, a splash of red currant jelly or 1–2 tbsp of liqueur (e.g., kirsch or Cointreau) for extra depth.
FAQ
Chill at least 6 hours, but overnight (8–12 hours) is best for the filling to set and to get the cleanest slices.
Store covered in the fridge for up to 3–4 days. The bread will continue to soften, so for best texture eat within 48 hours.
You can freeze slices tightly wrapped for up to 1 month. Thaw in the fridge and expect slightly softer texture on thawing.
If under-set, reduce the leftover syrup on the stove to a thicker glaze, pour back into the pudding and re-chill. To firm very soft puddings, serve slices with a spoon rather than neat wedges.
Want more recipes like this? Browse our collection at MadeForRecipes. For a classic reference technique, see this BBC Good Food summer pudding recipe.