Summer Pudding

Ingredients (Serves 6)

  • 400g fresh raspberries
  • 800g fresh strawberries, hulls removed, cut in half
  • 600g fresh blackcurrants or redcurrants
  • 300g caster sugar
  • ½ lemon, juice only
  • 150ml white wine
  • 300ml water
  • 12 slices thick-cut white bread, crusts removed
  • Fresh Jersey double cream, to serve (optional)


  • Bring half of the fruit and all of the sugar, lemon juice, wine and water to a simmer in a pan. Continue to simmer for 4-5 minutes, stirring regularly, until the berries have softened and the sugar has dissolved.
  • Transfer the cooked fruit to a sieve using a slotted spoon and strain any liquid back into the pan. Set the drained fruit aside.
  • Bring the fruit juice mixture to the boil and cook for 20-25 minutes, or until the volume of liquid has reduced to a syrup.
  • Strain the syrup mixture into a clean pan, reserving 200ml/7fl oz of the strained syrup in a separate bowl.
  • Return the cooked fruit to the pan containing the fruit syrup. Set aside to cool.
  • When the syrup and cooked fruit are completely cool, add the remaining (uncooked) fruit and stir well to combine.
  • Line a 1.8 litre/3 pint pudding basin with 2 large sheets of clingfilm (the edges of the clingfilm should hang over the top of the basin so that they can be used to cover the base of the pudding).
  • Cut 10 of the bread slices into two equal-sized rectangles. Thoroughly paint one side of each bread rectangle with the reserved 200ml/7fl oz of fruit syrup.
  • Using the open end of the pudding basin as a template, cut a disc from one of the remaining whole slices of bread and paint one side of it with the fruit syrup.
  • Using the base of the pudding basin as a template, cut a disc from the remaining whole slice of bread and paint one side of it with the fruit syrup. (Reserve any remaining fruit syrup.)
  • Put the small bread disc, painted-side down, into the base of the pudding basin. Arrange the bread rectangles, painted-sides down, around the insides of the basin, overlapping the slices slightly where they join.
  • Fill the pudding basin with the mixed fruit and top with the remaining large bread disc.
  • Draw the excess cling film layers over the base of the pudding until it is completely sealed. Place a small plate on top of the pudding basin and weigh down with a heavy weight.
  • Chill the summer pudding in the fridge overnight.
  • To serve, unwrap the clingfilm from the base of the summer pudding. Invert the summer pudding onto a serving plate and remove the remaining cling film. Cut the summer pudding into wedges and serve with cream (if using) and any remaining fruit syrup.