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 can’t wait to share my recipe for this yummy dessert!
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
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.
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 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.
Traditional Porcelain Pudding Basin (20cm/1.25ltr/2pt) – White
Wide lipped rim to secure covers and muslin and provide added grip when the basin is tipped to remove the pudding.
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No-Bake Summer Pudding Recipe (with Frozen Fruit)
Ingredients Â
- 8 slices Stale white sliced bread
- 875 g Mixed summer fruits
- 150 g Caster Sugar
- 75 ml Water
- 2 tbsp Raspberry or Blackburrant Liquer
InstructionsÂ
- 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.
