When summer berries are at their juiciest and most flavorful, there’s no better way to showcase them than with a classic summer pudding. This timeless British dessert is light, refreshing, and wonderfully simple – just ripe berries, a touch of sugar, and soft bread to soak up all those vibrant juices. Perfect for warm days, picnics, or an easy make-ahead dessert, it’s a true celebration of summer’s best produce.
Classic Summer Pudding
Serves 4–6
Ingredients
500g (about 4 cups) mixed summer berries
(strawberries, raspberries, blackberries, redcurrants, blueberries)
75–100g (⅓–½ cup) caster sugar, to taste
8–10 slices soft white bread, crusts removed
A little butter or oil, for greasing
Method
Prepare the berries
Hull and chop larger berries like strawberries. Place all the berries in a saucepan with the sugar.
Cook gently
Heat over low–medium heat for 3–5 minutes, just until the berries release their juices and soften slightly. Stir gently and avoid overcooking.
Line the bowl
Lightly grease a pudding basin or bowl. Line the base and sides with slices of bread, trimming to fit neatly and ensuring there are no gaps.
Fill the pudding
Spoon the warm berries and their juices into the bread-lined bowl. Cover the top with more bread slices.
Press and chill
Place a small plate on top and weigh it down gently. Chill in the fridge for at least 6 hours or overnight, allowing the juices to soak through.
Serve
Turn out onto a plate, slice, and serve with cream, crème fraîche, or yogurt.
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