Traditional Summer Pudding

Summer pudding recipe

Ingredients

• 500g mixed summer berries (strawberries, raspberries, blackberries, redcurrants), hulled/trimmed
• 150–200g caster sugar (adjust to taste)
• 1 tbsp lemon juice
• 12–14 slices white bread or brioche, crusts removed
• 25g unsalted butter, softened (for greasing)

Equipment

• 2–3 litre pudding basin or deep bowl
• Saucepan
• Sieve (optional)
• Weight (small plate and cans) or cling film-wrapped can
• Knife and chopping board

Instructions

1. Prepare the fruit: Roughly chop the strawberries and leave smaller berries whole. Place all berries in a large bowl with the caster sugar and lemon juice. Toss to combine and leave to macerate for 20–30 minutes until the fruit releases its juices.
2. Make the compote: Transfer the macerated berries and their juices to a saucepan. Gently simmer for 5–8 minutes to slightly break down berries and thicken the juices. Taste and adjust sugar if needed. Remove from heat and allow to cool slightly.
3. Line the basin: Grease the pudding basin with the softened butter. Trim bread slices to fit the basin. Line the base and sides with overlapping slices of bread, buttered lightly on one side if you like a richer finish. Ensure there are no gaps.
4. Layer the fruit: Spoon a third of the warm (not boiling) compote into the lined basin. Press down gently. Continue layering bread and compote, finishing with a layer of bread. Press down to compact the pudding and ensure the juices reach all bread layers.
5. Cover and weight: Cover the top with a final bread round or a small plate, then place a weight on top (a can or a wrapped heavy object). Chill in the fridge for at least 8 hours or overnight — this allows the juices to soak through and the pudding to set.
6. Unmould and serve: To unmould, run a knife around the rim, invert onto a serving plate and lift off the basin. Slice with a sharp knife and serve chilled with clotted cream, crème fraîche or vanilla ice cream.

Nutrition estimate (per serving, serves 8)

Approx: 230 kcal • Fat 6g • Carbs 42g • Protein 3g • Fiber 4g (estimate)

Pro tip: Use slightly warm compote when assembling — hot compote will make the bread fall apart, while cold compote won’t soak through as well. For an even texture, press gently but firmly when weighting the pudding.

Tips & Variations

• Gluten-free: Swap for gluten-free white bread or gluten-free brioche slices.
• Vegan: Use a dairy-free spread instead of butter and serve with coconut cream or dairy-free yogurt.
• Frozen berries: Perfectly fine — thaw and drain excess water before macerating; you may need slightly less sugar.
• Sweetness: Adjust sugar to taste depending on berry sweetness. Add an extra splash of lemon or a teaspoon of orange zest for brightness.
• Decoration: Serve with whipped cream, clotted cream, crème fraîche or a scoop of vanilla ice cream and a sprig of mint.

Serving ideas

Slice and serve chilled with clotted cream, crème fraîche or vanilla ice cream. Pairs beautifully with an Earl Grey tea, light sparkling wine or a late-harvest dessert wine.

Make-ahead & storage: Keep covered in the fridge for up to 3 days. For longer storage, freeze as noted above.

Want more recipes? Browse our collection at MadeForRecipes recipes or see a classic reference at BBC Food – Summer pudding.