Summer Pudding with Preserved Ginger, Lime, & Coconut Cream


Preparation info

  • Difficulty


  • Serves

    6 to 8

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
  • 1 cup [200 g] superfine sugar
  • 2 to 3 balls of preserved ginger in syrup, thinly sliced
  • 1 Tbsp coconut oil or vegan spread
  • 8 to 10 slices of day-old thin, white, crustless bread

To garnish

  • Mint leaves
  • Cornflowers or borage flowers

To serve


  • 1-qt [1-L] pudding basin, or Mason Cash steam bowl


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 the sides and base of the pudding basin. If you run out of juice, drain off some more from the fruit.

Spoon the fruit into the bread-lined basin, then add more slices of bread to cover the top, so that all the fruit is encased in fruit-soaked bread. Then place a saucer (which fits inside the rim) over the bread and a heavy can of food or weight on top of the saucer. Chill in the fridge for at least a couple of hours.

To serve, dip the bowl briefly into hot water, then flip it over onto a serving plate and lift off the basin. Garnish with mint leaves and cornflowers or borage flowers. Serve with Coconut Whipped Cream mixed with the lime zest.