How To Make Summer Pudding by Cherry Menlove

This quintessentially British pudding is very easy to make and makes use of all the fabulous berries that the Summer and early Autumn months give us. You can make it a day ahead and bring it out to guests served only with whipped cream, so it’s super easy!


You will need a 1.25 litre pudding bowl

  • 400g Strawberries
  • 300g Blackberries
  • 500g Raspberries
  • 200g Caster Sugar
  • 100ml water
  • 4 drops of pure Vanilla Extract
  • Several slices of white bread from a sliced, square, white loaf (crusts cut off)

Wash and hull the selection of summer berries you have chosen.

Cut the Strawberries in half.

In a large saucepan, combine the vanilla, sugar and the water and heat gently over a low heat until it starts to bubble.

Add the berries to the saucepan with the sugar water and stir gently. Heat the berries until they start to simmer and become soft but still retain their shape.

Remove from the heat and allow to cool.

Take your pudding bowl and start lining it with the bread. Shaping the bread around the inside and bottom of the bowl. You can cut the bread into any shape(s) you like but there should be no spaces left for the fruit to escape from once it is lined.

Gently spoon the cooled fruit into the bread-lined bowl, taking extra care not to break the fruits.

When all the fruit has been transferred to the bowl cut out a bread ‘lid’ for the pudding and place it on top of all the fruit that is now in the bowl.

Once the pudding has set the bowl will be turned upside down and the lid you have just made to top the fruit will become the base of the pudding.

When you place the lid on top of the fruit squish the bread together with the bread that lines the sides of the bowl ensuring that it won’t all leak out when you turn the bowl over.¬†

To finish, put a small plate on top of the pudding bowl and weigh it down (I used a baked bean tin) and allow to cool, preferably overnight, in the fridge or for at least 2-3 hours.

When you’re ready to serve the pudding you’ll need to turn it out…(having a glass of fizz whilst doing this is entirely optional of course!)

Turn the pudding bowl upside down onto a plate plate and gently shake the pudding out.

Divide the pud into your pudding bowls and serve with freshly whipped cream


Have a great week.

Huge love, Cx

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1 Comment

  1. September 2, 2019 / 7:14 pm

    a delicious classic. Enjoying seeing Cherry recipes revisited!

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