Summer Pudding

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Everyone seems to become wistful when you mention summer pudding. Bursting with soft fruit and served with lots of softly whipped cream, it’s one of the very best puddings of summer. We make ours with cake but many people line the bowl with slices of bread instead. I’ve used a mixture of fruit here, but it is also delicious made with blackcurrants alone. Summer Fruit Salad with Sweet Geranium Leaves also makes a successful filling, but you need to cook the blackcurrants and redcurrants until they burst and then add the soft fruit. Remember to pour the fruit and syrup boiling into the sponge-lined bowl, otherwise the syrup wont soak through the sponge properly.


  • 560 g granulated sugar
  • 700 ml water
  • 8–10 sweet geranium leaves, optional
  • 225 g blackcurrants
  • 225 g redcurrants
  • 450 g raspberries or 225 g raspberries and 225 g strawberries


For the sponge, see Great Grandmothers Cake. Cut each sponge round in half, horizontally. Keep one layer of sponge for the top. Line a 1.7 litre bowl with the rest of the cake, crusty-side inwards. It doesn’t matter if it looks quite patched, it will blend later.

Dissolve the sugar in the water, add the sweet geranium leaves if using, and boil for 2 minutes, add the blackcurrants and redcurrants and cook until the fruit bursts – about 3 or 4 minutes – then add the raspberries (and strawberries). Taste. Immediately, ladle some of the hot liquid and fruit into the sponge-lined bowl. When about half full, if you have scraps of cake put them in the centre. Then fill to the top with fruit. Cover with a layer of sponge. Put a plate on top and press down with a heavy weight. Allow to get cold. Store in the refrigerator for a minimum of 24 hours before serving, but it will keep for 4 or 5 days.