Valentine Warner’s Summer Pudding....

This traditional pudding just sums up an English summer and nothing can better the flavour of fresh British berries ripened naturally in summer sunshine!

Serves 6 
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: overnight

  • 600g/1lb 6oz raspberries
  • 600g/1lb 6oz strawberries hulled and halved if large
  • 600g/1lb 6oz blackberries
  • 300g/11oz caster sugar
  • Juice of ½ lemon
  • 150ml/ ¼ pt white wine
  • 300ml/ ½ pt water
  • 6 slices of thick cut white bread
  • Fresh jersey double cream, to serve
  • Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water.
  • Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
  • Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side.
  • Allow it to cool (this is so you don’t cook the raw fruits in the hot ones)
  • Reserve 200ml/7fl oz of the fruit syrup for painting the bread.
  • Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy. 
  • Allow to cool.
  • Combine the cooled cooked fruit and reduced syrup with the raw fruit. 
  • (I like the mixture of cooked and not-cooked for better flavour and texture).
  • Line a 1.8 litre/3 ¼ pt pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
  • Cut the crusts off the bread and cut each slice into two rectangles.
  • Thoroughly paint one side of each rectangle with the reserved syrup.
  • Cut and paint a circle of bread that fits the bottom of the basin.
  • Put this in the basin with the red side facing the cling film.
  • Arrange the bread all the way around the inside of the basin, overlapping slightly where the joints meet, with the painted side always facing the cling film.
  • Spoon the fruit into the basin and pack down well. 
  • Top neatly with the remaining painted slices of bread.
  • Cover with the overhanging pieces of cling film and place a side plate holding a heavy weight on top to press it down.
  • Put in the fridge and leave overnight.
When ready to serve 
  • Remove the weight, open the cling film and invert the pudding on to a serving plate. 
  • Remove the cling film.
  • Should there be any syrup left, using a pastry brush, daub any pale patches with it. 
  • Serve the pudding with cream.

Recipe and photo credits- Seasonal Berries

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  1. OH WOW! What a lovely pudding! Love those fresh berries in the pudding oozing out! YUM! :)

  2. Yummy and pretty! Thanks for sharing :)


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