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Summer Pudding

Summer Pudding Recipe

My Mom has been making this Summer Pudding recipe for ever. It is just so darn good. I mean I will take bread pretty much any way I can get it but this is so delicious even my infuriatingly sensible sister has been known to have more than seconds (possibly fourths but you didn’t hear it from me!). I’m just sayin’.

What I love most about this recipe is how ridiculously easy it is and that it can be made days in advance – in fact it gets better the longer you let it sit. Oh and did I mention the cook time is about 5 minutes…total. Crazy. So get on it.

Summer Pudding Recipe
Summer Pudding Recipe
Summer Pudding Recipe

Don’t waste your crusts!! Put them in a food processor and make them into fresh bread crumbs. I might be biased but I would recommend making some Basil & Lemon Gremolata to jazz up simple sliced tomatoes, grilled zucchini and chicken. All that topped off with some Summer Pudding for dessert and I think you’ve got a perfect summer meal.

Summer Pudding Recipe
Summer Pudding Recipe

Summer Pudding


  1. 10 cups fresh berries*

  2. ½ cup water

  3. 1 cup sugar (maybe a little more if fruit is not super ripe)

  4. 1 large white sandwich loaf (about 12 cups), crust removed - i recommend a fresh loaf from a bakery as the pre-sliced stuff gets a little spongy

to serve (optional):

  1. whipped cream

  2. vanilla ice cream


  1. Put berries, water and sugar into a pot, stir and let sit just a minute while you prep the bread.

  2. Cut bread into large cubes, 1-2 inches roughly, and place in a large bowl.

  3. Line a 9x3in ramekin or cake pan with parchment - you will need another pan slightly smaller to set on top as a weight so keep this in mind when picking your pan, you can also do this in a casserole dish or larger cake pan - since we are not cooking it, the only difference will be in whether you get slices like a cake or scoops like a bread pudding...tasty either way!

  4. Bring fruit to a boil, reduce to a simmer for a few minutes, until the berries just start to break down (five minutes max). Turn off the heat and stir in the raspberries if using.

  5. Pour the hot fruit mixture over the bread and toss until completely saturated. Let sit a few minutes and toss once more. Put in your prepared mold, cover with plastic wrap and place a plate or smaller cake pan on top so it can press the pudding into the mold. Put something heavy on top of the plate and refrigerate at least 12 hours. This can be made 2-3 days in advance and it will actually improve with the extra time to soak.

  6. To serve: you can either turn the pudding out onto a cake plate and cut into slices or simply scoop servings out. Serve at room temperature and top with whipped cream or ice cream if desired.


Raspberries are great in this but keep them separate to add after the other berries have cooked.


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