Summer pudding

Summer is here so make the most of the abundance of seasonal red berries with this very traditional Summer pudding make today and serve it tomorrow.

  • Prep Time

    30 Minutes
  • Cook Time

    10 Minutes
  • Serves

    8 People


  • 500g mixed berries (fresh or frozen)
  • 125g strawberries sliced
  • 125g raspberries
  • 75g caster sugar
  • 4 tablespoons water
  • 16 slices of thinly sliced white bread crusts removed

To serve

  • 300ml extra thick cream
  • ½ a cup of the fresh berries you used in the pudding
  • mint leaves (optional)

You'll Need

  • Multix Cling
  • Multix Bake


  1. Use a large heavy pan on a low heat, warm the mixed berries with the sugar and water until the juices start to run in the fruit, remove from the heat. Add the strawberries and raspberries and leave to cool. Strain the fruit and reserve the juice and refrigerate until required.  Line a pudding basin with Multix cling and then line it with slices of bread overlapped to form a bread case. Fill the bread case with the strained fruit and a little of the juice to soak into the bread. Place the remaining bread slices on top.  Fold over the cling wrap. Top the pudding with a saucer ( or anything flat that will fit in the basin and allow the pudding to be compressed with a weight) and a weight like a tin of fruit or baked beans. Refrigerate overnight.
  2. To serve take the weight off the basin, unwrap the cling film and turn the pudding out on to a serving dish. Spoon a little of the reserved juice over the top to colour any white bread still showing and garnish with half a cup of the fresh berries you’ve used in the pudding and a few mint leaves.
  3. Serve with lashings of double thick cream.