Summer Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is one of the greatest bread puddings ever invented. Summer without this sweet-bleeding delight is no summer at all. To get a well-coloured pudding it should really be made the day before it is to be eaten.


  • 400 g raspberries
  • 800 g strawberries, hulled and halved if large
  • 600


Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for about 5 minutes until softened, stirring occasionally. Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put any fruit in a bowl on one side. Return the pan to the heat and boil the liquid for 20-25 minutes until syrupy.</