Summer Pudding

Classic summer pudding packed with fresh berries, served with clotted cream and a drizzle of rich berry sauce. Light, fruity, and perfect for sunny days.

Ingredients

8 thin slices white bread
400g strawberries, hulled and quartered
200g raspberries

Filling

100g blueberries
100g blackberries
75g raspberries
100g strawberries, hulled and chopped

To serve

Clotted cream
Mint sprigs
Spun sugar
Extra berries
Icing sugar

Method

Print Recipe

Line 4 small bowls/dishes with cling film.
Blitz the sauce and berries together with a splash of water and pass through a sieve.
Cut the bread into 4 small circles and 4 large circles, remove the crusts and cut the rest into rectangles. Dip all the pieces of bread in the fruit sauce and cover the bottom and sides of the dishes. Coat the mixed berries in a couple of spoonfuls of sauce, fill the middle with the fruits and top with the large circle of bread. Squash down then carefully pop out onto plates.
To serve, spoon over extra sauce and decorate with remaining berries, clotted cream, mint, a dusting of icing sugar and spun sugar.

Ingredients

8 thin slices white bread
400g strawberries, hulled and quartered
200g raspberries

Filling

100g blueberries
100g blackberries
75g raspberries
100g strawberries, hulled and chopped

To serve

Clotted cream
Mint sprigs
Spun sugar
Extra berries
Icing sugar

Method

Line 4 small bowls/dishes with cling film.
Blitz the sauce and berries together with a splash of water and pass through a sieve.
Cut the bread into 4 small circles and 4 large circles, remove the crusts and cut the rest into rectangles. Dip all the pieces of bread in the fruit sauce and cover the bottom and sides of the dishes. Coat the mixed berries in a couple of spoonfuls of sauce, fill the middle with the fruits and top with the large circle of bread. Squash down then carefully pop out onto plates.
To serve, spoon over extra sauce and decorate with remaining berries, clotted cream, mint, a dusting of icing sugar and spun sugar.