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    Summer pudding

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    Summer pudding

    This is one of those lovely fresh summery puddings that simply can't be beaten. You can make up the fruit filling with different soft fruits, depending on which are available but try to avoid using too many blackberries, as they will make the pudding too dark.

    • Vegetarian
    • Preparation time: 20 minutes, plus chilling overnight
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus overnight chilling 25 minutes

    Serves: 6


    • 1kg mixture of strawberries, raspberries and blackberries
    • 125g caster sugar
    • 8 thin slices cut from a Waitrose Organic White Batch Bread loaf, crusts removed


    1. Quarter or halve the strawberries, depending on size, and put in a saucepan with the raspberries and blackberries. Add the sugar and heat gently. Cook for 4-5 minutes, stirring frequently until the sugar is dissolved and the fruits are soft but still retain some of their shape, and there are plenty of juices in the pan.
    2. Use about 6 of the slices of bread to line the base and sides of a 1.2-litre pudding basin. Cut and trim the slices so the basin is lined in a fairly even layer with no gaps. Using a ladle, drain off 150ml of the juice from the fruit and reserve. Ladle the fruit and remaining juice into the basin and cover with the last two slices of bread, cutting to fit.
    3. Cover with a saucer that fits just inside the rim of the basin and weigh down with a heavy kitchen weight or food cans weighing about 1kg. Chill overnight.
    4. Turn the pudding out onto a serving plate and pour over the reserved juices. Serve cut into wedges, with extra strawberries and raspberries and lashings of lightly whipped or clotted cream.

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    Cook's tips

    Summer puddings freeze incredibly well, so if you have a large amount of soft fruit, it's worth making one for now and freezing one for later.


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