summer pudding with a slice cut out

Summer pudding

Category: Dessert | Serves: 4

Prep time: 15 minutes | Cooking time: 5 minutes, plus several hours to rest


225g (8oz) fresh or frozen mixed fruit such as raspberries, loganberries, blackcurrants and redcurrants

150ml (1/4 pint) water

Caster sugar, to taste

4-6 medium slices of bread from a large loaf (white or wholemeal), crusts removed

Fresh redcurrant sprigs and mint leaves, to decorate
  1. Put fruit into saucepan, add water, cover and cook gently until fruit is tender. Remove pan from heat and add enough sugar to sweeten to taste.
  2. Reserve 1 slice of bread. Cut remaining bread slices into fingers and use about two-thirds of bread fingers to line a 600ml (1 pint) pudding basin.
  3. Half-fill bread-lined basin with half of fruit and top with layer of remaining bread fingers. Spoon remaining fruit into basin and top this with lid of bread using reserved slice of bread, shaped to fit.
  4. Pour over any remaining fruit juices and cover with a plate that just fits inside basin. Place a weight on top of plate, cool, then chill for several hours or overnight before serving.
  5. Carefully unmould pudding onto serving plate and decorate with redcurrant sprigs and mint leaves. Serve with low fat custard or fromage frais, if you like.
summer pudding with a slice cut out

Nutritional information

Summer Pudding