Summer Pudding

A traditional pudding always served on the farms when there was a glut of soft fruit. Best of all with scalded cream.


  • 8–9 slices white bread from a thin sliced loaf (crusts removed)
  • 1 lb. (½ k.) fresh raspberries or ¾ raspberries and ¼ red currants, stalked
  • ½ lb. (240 g.) caster sugar
  • ½ pint (3 dl.) whipped or clotted cream


Line a -pint (1-l.) pudding basin with the slices of bread, fitting them carefully with no gaps. Cut them smaller if necessary and leave slight overlaps. Stir all the sugar into the fruit and beat up a little. Pour about half into the bowl. Lay another slice or two of bread over the fruit and then put in the remainder. Cover neatly and closely with bread, cutting slices to fit the round top.

Put a plate on the top of a size which presses down on the bread and does not rest on the bowl. Place a weight on this and put the whole in the refrigerator and chill for an hour or two. Turn out carefully just before serving. The pudding should be a rich even raspberry colour, and should be piled with whipped or clotted cream. Extra sugar should be available as the uncooked fruit is apt to be sharp. Some people also like this pudding made with fresh blackcurrants.