Summer Pudding Recipe

Summer Pudding Recipe

How To Make Summer Pudding

This summer pudding recipe serves the ultimate treat using a mixed-berries-filled white bread. Enjoy an easy and tart no-bake dessert in this simple recipe.

Preparation: 15 minutes
Cooking: 5 minutes
Chill Time: 8 hours
Total: 8 hours 20 minutes



  • 10sliceswhite bread,crusts removed
  • ½cupgranulated sugar
  • 12ozraspberries
  • 6ozblackberries
  • 6ozstrawberries,cut into a similar size to the other fruit
  • whipped cream,for serving


  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. Enjoy!


  • Calories: 244.30kcal
  • Fat: 2.16g
  • Saturated Fat: 0.39g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 0.36g
  • Polyunsaturated Fat: 1.06g
  • Carbohydrates: 51.86g
  • Fiber: 7.69g
  • Sugar: 24.77g
  • Protein: 6.45g
  • Sodium: 246.83mg
  • Calcium: 91.38mg
  • Potassium: 260.80mg
  • Iron: 2.38mg
  • Vitamin A: 4.54µg
  • Vitamin C: 37.57mg
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