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


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.