Layered summer pudding with blackberries and strawberries


4 x 150g pack essential Waitrose Dessert Blackberries
225g strawberries, sliced
3 tbsp crème de cassis
25g caster sugar
1 tbsp chopped fresh mint
7 slices (about 170g) medium, preferably stale, white bread, crusts removed
Clotted cream (optional), to serve


1. Place the fruit, crème de cassis and sugar into a large saucepan and cook on a medium heat for 5 minutes. Set aside to cool. Stir through the mint then drain in a sieve, reserving the juice.

2. Soak the bread in the reserved juice and place a third in the base of an 18cm-square dish. Top with half the fruit and mint mixture and spread evenly to the edge of the bread, then repeat the layers, finishing with a layer of bread.

3. Cover with cling film, press down and place a plate with a weight on top. Chill for 3-4 hours, or ideally overnight.

4. Cut into 6 slices and serve with clotted cream and any leftover juice.

Cook’s tip

Make use of the abundance of berries by trying other combinations such as raspberries, blueberries and blackcurrants.

Drink recommendation

There’s a new sparkling red in our range that works wonderfully with summer pudding flavours (and also chocolate!). Lively, fruity and a stunning colour, give this a go! Brown Brothers Cienna Rosso 2010 Victoria, Australia.


Layered summer pudding with blackberries and strawberries
  • Preparation time: 15 minutes plus chilling
  • Cooking time: 5 minutes
  • Total time: 20 minutes 20 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 552.288kJ
Fat 0.8g
Saturated Fat 0.2g
Carbohydrate 27.6g
Sugars 14.3g
Salt 0.4g

excluding clotted cream

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4 stars

Average user rating Based on 69 ratings

This recipe was first published in Fri Jul 08 14:39:00 BST 2011.