Dessert Recipes > Summer Pudding

How to make simple summer pudding:
Summer pudding employs a very ancient method of cooking in as much as it uses bread instead of, for example, cake or pastry to enclose the sweet fruit filling. This very simple method of lining a pudding basin with bread and filling it with stewed fruit produces unexpectedly good results.


white organic bread
a good selection of summer fruits, strawberries, blackcurrants, redcurrants, stoned cherries and raspberries
sugar to taste (depending on fruit)
organic cream
(see measure conversions for more information)


- Put all the fruit and sugar into a heavy saucepan and heat gently until the juice runs.
- Cool.
- Line a 2 pint pudding basin with slices of white bread (crust removed).
- Strain fruit well and reserve juice.
- Put cool fruit into bread lined basin and place a bread lid on top.
- Moisten lid with a little fruit juice.
- Put a saucer onto the bread lid so that it presses down onto the pudding.
- Put a weight or full, heavy tin onto the saucer and leave in fridge over night.
- Turn out onto a plate and serve immediately with reserved juice and organic cream.