Summer pudding

Puddings and cakes

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 5 minutes
Traditional summer favourite that never fails to impress © Wimpole

Traditional summer favourite that never fails to impress


8 oz (225 g) redcurrants
4 oz (110 g) blackcurrants
1 lb (450 g) raspberries
5 oz (150 g) caster sugar
7-8 medium slices white bread from a large loaf
You will also need a 1½ pint (850 ml) pudding basin.

Chopped strawberries can also be used, but keep max weight of fruit under 2lb (1kg) reducing other quantity of fruit if necessary.


  1. Rinse all the fruits, making sure all stalks are removed also.
  2. Place the fruits with the sugar in a large saucepan over a medium heat and let them cook for about 3-5 minutes, only until the sugar has dissolved and the juices begin to run. pull off heat and leave to cool.
  3. Grease your pudding basin with butter.
  4. Line the pudding basin with the slices of bread, overlapping them and sealing well by pressing the edges together.
  5. Fill in any gaps with small pieces of bread, so that no juice can get through when you add the fruit.
  6. Pour the fruit and about half the juice in, then cover the pudding with another slice of bread.
  7. Place a small plate or saucer on top to weigh down the pudding and leave in the fridge overnight.
  8. Just before serving the pudding, turn it out on to a large serving dish and spoon the reserved juice all over, to soak any bits of bread that still look white.
  9. Serve cut into wedges, with either a jug of pouring cream or a bowl of whipped cream.