Summer Pudding

This classic summer dessert is a must for any Brit with a passion for baking. This recipe makes the very most of the soft summer fruit season and is a treat when served with cream.

From the book

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Great British Puddings
150 classic recipes for the best of British puddings
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A classic summer delight. This fruity pudding is said to have started life in Victorian spas and nursing homes, where it was served to patients as an alterntive to heavy pastry or suet treats. It tastes different every time, as the combination of fruits depends on the season and the proportions used. 

Why not try... Creme de mure (blackberry liqueur) makes a nice alternative to cassis. 

Serves 4-6


720g mixed soft summer fruits, such as raspberries, strawberries, red- and blackcurrants
1 tbsp creme de cassis
caster sugar, to taste
butter, for greasing
6-8 thick slices of day-old white bread, crusts removed
pouring or whipping cream, to serve

Essential kit

You will need a 1.1 litre pudding basin.


1. Put the mixed fruits in a saucepan with the creme de cassis, a sprinkling of sugar and a very small amount of water. Simmer gently for 3-4 minutes to dissolve the sugar and until the fruit is soft but still holding its shape, then remove from the heat. 

2. Lightly grease a 1.1 litre pudding basin and completely line with most of the bread, cutting it to fit. Pour in the fruit and cover with the remaining bread to seal the pudding. 

3. Place a small plate on top of the bread and stand a heavy weight on it so that the pudding is pressed down. This will ensure the juice is absorbed, turning the bread a wonderful, rich colour. Allow to set in the fridge fpr a minimum of 8 hours or overnight. Turn out carefully and serve with cream. 

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