Simple summer pudding

Simple summer pudding

Summer pudding is much easier to make than you think – this simple dessert is perfect for preparing ahead to feed a crowd.

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  • Serves6
  • CourseDessert
  • Prepare18 mins
  • Cook2 mins
  • Total time20 mins
  • PlusPreparation time 18 minutes + overnight chilling

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  • 1kg Frozen Essential Mixed Berries
  • 6 tbsp Essential Seedless Raspberry Jam
  • 5 slice/s Essential White Medium Sliced Bread
  • 300ml Essential Single Cream


  1. Defrost the berries. Combine 950g berries and 5-6 tbsp jam in a large pan and simmer for 2 minutes, until juicy. Strain the fruit over a large jug. Set aside 150ml juice for serving and keep the rest (about 200ml).

  2. Using 5 bread slices (crusts removed), line a 1.2L basin. Fill with the fruit and 200ml juice. Cover with 2 bread slices, trimmed to fit, and a sheet of baking parchment. Weigh it down with a snug-fitting saucer or plate and a couple of cans. Chill overnight.

  3. Turn onto a serving plate, then brush with some reserved juice to fill in any pale patches. Decorate with the remaining 50g berries, and serve with the cream and remaining juice.

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