|

The Best Summer Pudding | Mary Berry’s Recipe

One of the best things about summer is enjoying a delicious pudding. There are so many different types to choose from, but my personal favourite is summer pudding. This sweet treat is made with seasonal fruit, making it extra special. I canโ€™t wait to share my recipe for this yummy dessert!

summer pudding recipe uk

Rachel's Recipe Pantry contains affiliate links and is a member of the Amazon Services LLC Associates Program. If you make a purchase using one of these Amazon links, we may receive compensation at no extra cost to you. Seeย our Disclosure Policyย for more information.

Pudding for Summer

When the weather outside is hot and sticky, the last thing you want to do is turn on your oven. No-bake desserts to the rescue! All you need to do with this pudding is chill in the fridge for 8 hours. Prepare the day before your visitors arrive, and the job is done! For more no-bake treats, try my Rocky Road recipe or you may also like my popular Eve’s Pudding – Baked Apples Recipe.

Summer pudding frozen fruit

I use frozen fruit in the recipe as there is no need to strip the currants or pit the cherries, which saves a lot of time. If you do use fresh fruit, you will have to prepare them as mentioned.

meal planner

READY TO ENTER YOUR PATH TO STRESS-FREE MEALS?

FEATURED PRODUCT – flash sale

ยฃ7.00 ยฃ35.47

From Pantry to Plate: Plan, Prep, and Prosper Your All-in-One Meal Planning Solution

Having frozen fruit in the freezer is always handy, not just for this recipe but for putting on your porridge for breakfast or adding them to smoothies. Try my Fresh Fruit Cupcake recipe as an alternative.

summer pudding individual

Summer pudding ingredients

You will need:

8 slices of stale sliced white bread with the crusts removed.

875g Mixed summer fruits

150g Caster Sugar

75ml Water

2tbsp framboise (raspberry brandy) or creme de cassis liqueur (blackcurrant liquer)

Creme fraiche or greek yoghurt to serve.

How to make Summer Pudding

  • Set 2 slices of bread aside for the top of the pudding, then use the remaining slices to line the bowl. When lining your bowl put a slice at the bottom and cut to fit, then use the remainder to line the side. The slices should fit snugly together.
  • Place the redcurrants, blackcurrants and cherries in a saucepan with the sugar and water. Heat gently until the juices start to run. Sti until all the fruit is just tender and the sugar is dissolved.
  • Remove from the heat and add the rest of the fruit (strawberries, raspberries, and liqueur.
  • Spoon the fruit and half the juice into the lined bowl. Cover the top of the fruit with the reserved 2 slices of bread. Put a saucer on top of the bread lid with a food can to weigh it down. Leave in the fridge to chill for 8 hours.
  • Remove the weight and saucer, replace with a serving plate, tip upside down, and remove the pudding bowl. Spoon the reserved juices over the top if there are any pale areas. Serve with creme fraiche or Greek yoghurt.

What type of bowl do I need for the pudding?

You will need a 1.25 litre (2 pint) pudding bowl for this recipe.

Summer Pudding Bowl

Traditional Porcelain Pudding Basin (20cm/1.25ltr/2pt) โ€“ White

Wide lipped rim to secure covers and muslin and provide added grip when the basin is tipped to remove the pudding.

 

summer pudding recipe uk

No-Bake Summer Pudding Recipe (with Frozen Fruit)

Rachel
A classic English summer time treat and low in calories!
5 from 1 vote
Prep Time 15 minutes
Chill time 8 hours
Total Time 8 hours 15 minutes
Course Dessert
Cuisine British
Servings 6
Calories 285 kcal

Ingredients
 
 

  • 8 slices Stale white sliced bread
  • 875 g Mixed summer fruits
  • 150 g Caster Sugar
  • 75 ml Water
  • 2 tbsp Raspberry or Blackburrant Liquer

Instructions
 

  • Set 2 slices of bread aside for the top of the pudding, then use the remaining slices to line the bowl. When lining your bowl put a slice at the bottom and cut to fit then use the remainder to line the side. The slices should fit snugly together.
  • Place the redcurrants, blackcurrants and cherries in a saucepan with the sugar and water. Heat gently until the juices start to run. Sti until all the fruit is just tender and the sugar is dissolved.
  • Remove from the heat and add the rest of the fruit (strawberries and raspberries and liquer.
  • Spoon the fruit and half the juice into the lined bowl. Cover the top of the fruit with the reserved 2 slices of bread. Put a saucer on top of the bread lid with a can of food to weigh it down. Leave in fridge to chill for 8 hours.
  • Remove the weight and saucer and replace with a serving plate and tip upside down and remove the pudding bowl. Spoon the reserved juices over the top if there are any pale areas. Serve with creme fraiche or greek yoghurt.
4 Weekly Meal PlannerHow to meal plan WITHOUT thinking about what to make for dinner!

Nutrition

Calories: 285kcalCarbohydrates: 64gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 168mgPotassium: 171mgFiber: 3gSugar: 45gVitamin A: 441IUVitamin C: 3mgCalcium: 78mgIron: 2mg
Keyword puddings for summer, summer pudding
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating