English Summer Pudding

  • Serves 8
  • 50 mins to prepare
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  • 800g fresh or frozen mixed summer berries, stalks removed, strawberries hulled, quartered
  • 1/2 cup sugar
  • finely grated rind & juice 1 orange
  • sunflower oil
  • 10-12 slices day-old white sandwich bread, crusts removed

Cooking Instructions

Simmer the berries, sugar and orange rind and juice in a large saucepan on low heat for about 10 minutes, until the sugar dissolves and juices ooze. Cool. Drain well, reserving the juice.  

Brush a 3-cup pudding basin with the oil. Line with 2 sheets of plastic film, letting a little overhang the rim.

Line the base and sides of the basin with the bread. (No gaps.) Brush well with the reserved juice. Place half the berries in the basin. Cover with another layer of bread. Top with the remaining berries and a final layer of bread. Pour a little juice over the top. Cover with the film, top with a saucer and weigh down with a can of food. Chill overnight.

To serve, open the plastic film and carefully invert the pudding onto a plate. Serve with ice cream or whipped cream and the remaining juice.

Serves 8. Made in 50 minutes + chilling time.

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