The all-time ‘classic’ summer dish.

This pudding is roughly based on one done by Delia and one done by Mrs Beeton.

Here its attributed to Tina but inspired by Sara who’d made it the week before.

Summer Pudding before turning.

Summer Pudding before turning.


Seven slices of white bread with the crusts cut off.

750g of Blackberries and strawberries, though just about any soft fruit can be used.

150g golden castor sugar.


Rinse the fruit under a running tap, then place in a large pan along with the sugar.

Gently heat until the sugar melts and the juices begin to run from the fruit.  This should take between three to five minutes.  Be careful not to overcook the fruit as you will lose some of the fresh flavour and it will start to taste ‘stewed’.

Remove the pan from the heat.

Lightly butter a pudding basin with a capacity of one litre.

Trim one slice of bread to fit in the bottom of the basin, then cut 4 slices in half to line the sides of the basin.  Oerlap them at the straight edge and the rounded side with the rounded side down and seal them well be pressing the edges together.  Fill any gaps with small pieces of bread.

Next, pour the fruit and juices in, apart from about a cupful.

Summer Pudding before eating.

Summer Pudding before eating.

Then, cover the pudding with the remaining slice of bread and place a small plate or saucer on top -one that will exactly fit in the top of the bowl.

Place a scale weith of 1.8Kg -or similar- on the top and leave in the fridge overnight.

Just before serving, loosen the pudding all round using a palette knife and turn it out onto a large serving dish, then spoon the reserved fruit and juice over any remaining bread that looks white.

Cut into slices, and serve with fresh cream.


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