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Summer Pudding Recipe

Very easy to make, but should be made about 24 hours in advance, so the juices sink into the bread and the pudding 'firms up'.
Late summer is the best time to make this as you then have currants and blackberries.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


750gr/1½ Mixed Summer Fruits – such as Raspberries, Redcurrants, Blackcurrants, Plums, Strawberries, Blackberries, Cherries, Gooseberries.

250Gr/8 oz Caster Sugar
175gr/6 fl oz Water
10 slices of thin white bread

Double Cream – for serving


1. Head and tail the fruit as necessary, stone and chop the plums (if using).
2. Put the sugar and water in a non-reactive saucepan (so not aluminium), put over a low heat them add the fruit and cook for 2 minutes. If using raspberries and/or strawberries add them for the last minute.
3. Remove the crusts from the bread and carefully line a 900ml/1½ pint pudding basin – in such a way that there are no gaps.
4. Fill the bowl with the fruit, saving any excess juice.
5. Cover the top with the remaining bread slices.
6. Place a plate on top, slightly smaller than the bowl and weight this down with a weight – tins are ideal.
7. Refrigerate for 24 hours, then carefully turn it out onto a plate – use the saved juice to fill in any gaps where the fruit hasn't penetrated the bread.

Serve with Double Cream.

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