Summer Pudding


An ever-popular, classic dish that uses soft fruits in season. Here is a recipe using entirely wild fruits.


  • 8–10 thin slices day-old bread
  • 2–3 tablespoons water
  • 100–150 g (4–6 oz) caster sugar
  • 900 g (2 lb) mixed bilberries
  • raspberries and blackberries


Rinse a 900 ml (1½ pint) pudding basin with cold water. Trim the crusts from the bread. Cut a circle to fit the bottom of the basin and some wedge-shaped pieces to fit around the sides. Press bread in firmly to line the basin and see that there are no gaps. Reserve a few bread pieces to cover the top.

Place the sugar and water in a saucepan and stir over a low heat to dissolve the sugar. Add the soft fruits and cook for a few minutes only. Remove from the heat and strain off about 150 ml (¼ pint) of the fruit juices.

Turn the fruit and the rest of the juice into the lined pudding basin and cover the top with remaining bread slices. Stand the basin on a plate to catch any overflowing juices, cover with a saucer and press down with a weight. Leave overnight. Boil up the reserved fruit juices until syrupy and leave until cold. Next day, remove saucer and weight, place a serving plate over the pudding and invert pudding onto plate. Pour over reserved fruit juice. Serve with cream.

This recipe comes from Katie Stewart, who suggested trying this traditional recipe with wild fruit. I think the result is superb, better even than when made with the more traditional summer fruits. Remember to use baked rather than steam-baked bread.