English Summer Pudding Recipe - Food Fanatic
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English Summer Pudding Recipe

      6 Servings


  • 7-10 slices White Bread, crusts removed
  • 1/2 cup Granulated Sugar
  • 12 ounces Raspberries
  • 6 ounces Blackberries
  • 6 ounces Strawberries, cut into a similar size to the other fruit
  • Whipped Cream


  1. Line the bottom of a large bowl bowl with a circular slice of bread.
  2. Line the sides of the bowl with more slices so they fit snuggly.
  3. Add the sugar and 2 tablespoons water to a large saucepan over medium-low heat and heat until the sugar melts and cook for a few minutes until it starts to thicken.
  4. Stir in the fruit so it is well coated with the sugar liquid and cook for 2 minutes, until the fruit has released some of its juices.
  5. Spoon the fruit into the bread-lined bowl, reserving the liquid.
  6. Top the bowl of fruit with more bread, covering evenly. Place a plate that fits on top and weigh down with a heavy can. Refrigerate for 8 hours.
  7. Strain the leftover juice, cover and refrigerate.
  8. Run a knife between the bread and the bowl to help release and turn out onto a serving dish. Brush the the outside of the bread with the rest of the fruit juice.
  9. Serve with a side of whipped cream and juice.
English summer pudding photo