Traditional British Summer Pudding

Name: Traditional British Summer Pudding
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 1 kg Mixed Summer Berries (redcurrants, blackcurrants, raspberries, strawberries, blackberries); 175 g Caster Sugar (adjusted for fruit sweetness); 3 tablespoons Water; 8 slices White Bread (thick slices of day-old pan or farmhouse loaf (crusts removed))

by J_C • 2026

Why some badges are missing

Not vegan: the recipe title (Traditional British Summer Pudding) — bakes usually contain butter and egg
Not gluten-free: White Bread → try gluten-free bread
Not dairy-free: the recipe title (Traditional British Summer Pudding) — bakes usually contain butter and egg
Not egg-free: the recipe title (Traditional British Summer Pudding) — bakes usually contain butter and egg
Not low-FODMAP: White Bread
Not low-GI / diabetic-friendly: Caster Sugar → try granulated sweetener (such as erythritol)

Based on listed ingredients — always check labels for allergies.

About this recipe

A classic chilled British dessert of softly cooked summer berries encased in juice-soaked white bread, creating a vibrant crimson mould with sweet-tart flavours, traditionally served during berry season with thick cream.

Prep

30m

Cook

Serves

Rating

—

Total time · 35m

Ingredients

Kitchen Help

Shopping list

1 kg Mixed Summer Berries — redcurrants, blackcurrants, raspberries, strawberries, blackberries
175 g Caster Sugar — adjusted for fruit sweetness
3 tablespoons Water
8 slices White Bread — thick slices of day-old pan or farmhouse loaf (crusts removed)

Tools

· 1.2-litre pudding basin
· Cling film
· Small plate or saucer
· Heavy weights

Instructions

Step by step

1
Prepare the Fruit: Wash all berries gently and pat dry. Hull the strawberries and halve larger ones. Strip redcurrants and blackcurrants from their stalks using the prongs of a fork.
2
Macerate and Cook: Dissolve sugar and water in a large saucepan over medium heat. Add redcurrants and blackcurrants first, cook for 1 to , then add softer berries. Simmer gently for 2 to until fruit softens and releases juices without breaking down completely. Cool completely.
3
Line the Basin: Line a 1.2-litre pudding basin with cling film, leaving an overhanging edge. Cut one bread slice into a circle for the bottom. Dip remaining crustless bread pieces briefly into the fruit juice and line the basin sides and bottom tightly with no gaps, reserving pieces for a lid.
4
Fill and Seal: Spoon cooled berries and half the remaining juice into the basin. Cover with the reserved soaked bread to create a snug lid, and pour any remaining juice over the top crust.
5
Press and Chill: Fold overhanging cling film over the top. Place a small plate directly on the bread and top with heavy weights. Chill in the refrigerator for at least 8 hours or overnight.
6
Turn Out and Serve: Remove weights, unwrap top cling film, and invert onto a rimmed serving dish. Peel away basin and plastic, touch up any pale spots with reserved juices, and serve chilled.

Per serving

serves 6

Calories

223kcal

Protein

3.5g

Carbs

43.5g

Fat

3.1g

Fibre

5.1g

Sugar

21g

Sodium

320mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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