Summer Pudding
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Summer Pudding

Using fresh or frozen summer fruits this dessert has a wow factor and is delicious after any meal!
Servings: 6
Author: Paul Bellchambers



  • 500 g/1lb 2oz mixed frozen fruits de-frosted 2 tablespoons Cassis
  • 6 tbsp caster sugar
  • 5 g fresh Basil chopped
  • 8 slices good white bread crusts removed

For the Garnish: icing sugar



    • Lightly oil 4 teacups or one large bowl (1.2l/2pt) and line with cling film.
    • Mix together the defrosted fruits, Cassis, basil and sugar.
    • Put half of the mixture in a dish big enough to take the slices of bread.
    • Cut the bread to form a small circle for the base, slices for the sides and a larger circle for the top. To line the pudding dish - dip the bread on one side in the sauce and place in the pudding dish around the side. Make sure the pieces overlap to securely encase the filling.
    • Fill the centre with the fruit mixture and press down well, top with the last slice of bread. Keep any left over fruit mixture
    • Chill the pudding in the fridge overnight. Keep in fridge till ready to serve.
    • Remove the pudding from the pudding dish and place on a plate. Pour over any remaining juices.


    Serves 6
    Preparation time – overnight
    Cooking time – none


    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg