Summer Pudding Recipes

Welcome to our Summer Pudding recipe page, we haven't been able to track down a definite starting point for summer pudding. It has the feel of one of those wartime recipes that makes uses of easily obtainable ingredients (summer fruits) as well as making use of left overs or food that must be consumer before it goes (bread), in fact dry or stale bread is one of the requirements. But we know of versions of this dish that predate even the Great War so it is at least one hundreds years old. If you know of similar recipes or would like to add your own innovation to this summer pudding page we'd be happy to hear from, contact details below. More dessert ideas can be found in our local Recipe Directory.

The summer pudding essentially has two basic base ingredients. A layer of bread, (a dry bread or slices past their best or possibly even a little stale so able to absorb the juice). The soft fruits that can be used are open to your choice and are usually what is in season or growing in your garden. They generally include: Raspberries, Strawberries, Blackberries but you might also find: Blackcurrants, Blueberries, Cherries, Redcurrants and Whitecurrants.

As the name suggests is a cool refreshing desert made with summer berries, which can be eaten on its own, with cream or ice-cream. Summer Pudding is best eaten in the summer as the fruit used to make it are all in season.

Summer Pudding Prep Time: 15 Minutes
Cooking Time:
overnight cooling in fridge

By Patricia

Ingredients: Serves 4-6

150g caster sugar
300ml water
300g/10oz Strawberries
300g/10oz Raspberries
300g/10oz Blackberry
6 slices of white bread (medium cut, dry or even slightly stale)

Summer Pudding Recipe

Summer Pudding Cooking Instructions:

  1. Place the caster sugar and water in a large saucepan. Bring to the boil and keep stirring until the sugar has dissolved.
  2. Add the summer fruit and simmer gently until the fruit are just cooked but retain their shape.
  3. Grease the bowl.
  4. Remove the crusts from the bread.
  5. Line a 1 liter bowl with the bread covering all the sides making sure there are on gaps around the side or at the bottom.
  6. Remove the fruit from the pan but fruit keeping the syrup as you will need it later.
  7. Spoon 1 third of the fruit into the bowl and cover the fruit with circle of bread do this, another two times finishing with a layer of bread.
  8. Pour some of the juice onto the bread about 150 -175 ml this will soak in but be careful not to much the pudding has to be moist but not saturated.
  9. Place a plate or saucer on the top with a heavy weight on top to press the fruit down Chill in the fridge for 6-8 hours or over night.

Summer Pudding Recipes - Your Feedback & Disclaimer

We hope you find the summer pudding method useful and reliable, if you encounter any problems or can think of improvements or alterations to the method we publish here let us know and we'll look into it when we next maintain the page. We're always interested in hearing about your own similar recipes and if you have something you'd like to share do let us know, where possible we publish user comments and recommendations. We feature links to other useful dessert resources where we can but please review our disclaimer.

User Comments

"We have a pudding like this in Poland, it is very popular in the North of the country but what I wanted to know is how old or dry much the bread be, we have a system to dry the bread so that it is not with the mould but very dry, would you recommend the use of a drying matching to make the bread dry". Magda