Summer Pudding


One of our finest puddings and unusual in that it is so seasonal because of the berries used.


  • 225 g/ 8 oz each redcurrants, blackcurrants and white currants
  • 225 g/ 8 oz caster sugar
  • 225 g/ 8 oz each blackberries and raspberries
  • 4–6 large slices of day-old white bread, crusts removed clotted cream, whipped cream or crème fraîche, to serve


Put the redcurrants, blackcurrants and white currants in a pan with the caster sugar. Bring to a simmer over a low heat and cook for 10 minutes. Stir in the blackberries and raspberries, remove from the heat and leave to cool. The mix will be very liquid.

You can make individual puddings in dariole moulds, but this is really just a piece of presentational nicety. Line a pudding basin with the bread slices, using triangles for the base and half slices for the sides. Spoon in the fruit right to the top. If you run out, fill with more raspberries. Cover the top with more bread triangles.

Stand the bowl in a dish or Swiss roll tin, put a board on top, weight it with 1.8 kg/ 4 lb of cans and refrigerate for 24 hours.

To unmould, slide a palette knife carefully between the pudding and the basin. Put a flat serving plate upside down on top of the basin and invert, holding the two firmly together. Rap the bottom of the basin sharply before lifting away to reveal your summer pudding, standing proud and as brightly coloured as a jewel.

Serve in slices with some dollops of clotted cream, whipped cream or crème fraîche.