Summer Pudding with Preserved Ginger, Lime, & Coconut Cream


Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

This recipe doesn’t need any change to become vegan. It’s a British summer classic and easy to make. You’ll need a 1-qt [1-L] pudding basin or steam bowl (a ceramic Mason Cash one is worth looking for.) Make sure the bread is stale, as it will hold the pudding together better. Only unmold just before serving.


  • Scant 2 lb [850 g] berries (blackberries, raspberries, strawberries cut in half, blueberries), washed and stemmed as appropriate


Put all the fruit, sugar, and preserved ginger in a large, heavy-bottomed saucepan and simmer over medium-low heat for 5 to 10 minutes until all the sugar has dissolved. Then remove from the heat and set aside. Once cool, drain off some of the juice into a shallow dish.

Grease the pudding basin with the coconut oil or vegan spread. Dip the slices of bread into the juice and use to line