Summer Fruit Pudding
By OcadoLife
Published on 20 June 2025
An irresistible British classic, this berry-packed pud is made ahead of time and chilled overnight, allowing the fruity juices to soak in and work their magic. Whip out when you’re ready to serve and finish with a simple drizzle of cream. For more easy fruity beauties from food stylist and cookbook author Benjamina Ebuehi, search for her Iced Berries with Hot White Choc Sauce and Raspberry and Matcha Affogato recipes online.Time and servings
25 minsTotal time
6Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 300g raspberries
- 150g blackberries
- 250g redcurrants, picked
- 200g strawberries, hulled and quartered
- 70g caster sugar
- 1 lemon, zested
- 8 slices medium white bread, a little stale, crusts removed
- 150ml (approx.) double cream, to serve (optional)
Method
Step 1
Put the raspberries, blackberries, redcurrants and strawberries in a pan with the sugar and lemon zest, reserving a few to decorate. Bring to the boil over a low heat; stir occasionally, until the sugar dissolves. Simmer for 2-3 mins until the berries are slightly softened and syrupy; cool.Step 2
From a slice of bread, cut a disc to line the base of a 1 litre (approx.) pudding basin or bowl. Cut 6 more slices in half; use to line the sides of the bowl, trimming and filling as needed so there are no gaps.Step 3
Spoon in the berries and their juices, reserving a few tablespoons of the liquid chilled in an airtight container for serving.Step 4
Use the final slice of bread as a lid to cover the fruit, cutting to fit as needed. Sit the bowl on a large plate to catch any spills; cover the pudding tightly with cling film. Place a neatly fitting saucer inside the top of the bowl; weigh it down with 2 tins. Chill overnight or for up to 2 days.Step 5
When ready to serve, remove the tins, saucer and cling film. Run a palette knife gently around the edge to loosen the pudding and turn it out onto a plate.Step 6
Use the reserved berry juice to brush any bread that’s still white; decorate with the reserved berries. Serve with cream, if liked.