Summer Pudding

This classic summer pudding bursts with the flavours of ripe berries, cherries, and strawberries, soaked in rosé wine and wrapped in soft bread. Served chilled, each spoonful offers a tart, juicy taste of British summertime, with a lovely creamy finish.

This summer pudding offers a Nutri-Score of B, reflecting its high fruit content and modest added sugar. It’s naturally low in saturated fat and can be enjoyed as part of a balanced diet. The inclusion of berries delivers fibre and vitamin C, while cream can be served sparingly for indulgence.

Ingredients

• 200ml rosé wine
• juice of 1 orange
• seeds from 1 vanilla pod
• 60–80g caster sugar
• 250g fresh raspberries, plus extra to serve
• 250g fresh strawberries, plus extra to serve
• 250g fresh cherries, pitted, plus extra to serve
• 500g frozen mixed berries
• 12 slices white bread
• extra thick double cream, to serve

Method

1. Prepare the Basin
   Line a 1 litre pudding basin with cling film, making sure there’s plenty draped over the sides to cover later.
2. Simmer Fruit Base
   Pour the rosé wine, orange juice, vanilla seeds, and caster sugar into a large saucepan. Bring gently to a simmer over medium heat.
3. Poach Fresh Fruit
   Add the raspberries, strawberries, and cherries to the pan. Poach the fruits for around 5 minutes until they soften but keep their shape.
4. Add Frozen Berries
   Turn off the heat. Stir in the frozen mixed berries and let them steep until the mixture cools to room temperature.
5. Drain & Reserve Juice
   Strain the fruit, keeping the flavourful juices in a bowl for soaking the bread.
6. Layer the Bread
   Line the base and sides of the dish with most of the bread slices, trimming to fit and patching any gaps.
7. Assemble the Pudding
   Pour most of the reserved juice into the bread-lined basin, followed by the fruit mixture. Top with remaining bread slices to form a ‘lid’.
8. Finish & Chill
   Ladle over any leftover juice. Fold the cling film excess over the top. Press gently and refrigerate overnight so the bread absorbs all the juices.
9. Serve
   Carefully invert the pudding onto a serving plate, peel away the cling film, and slice. Serve with extra berries and generous spoonfuls of thick cream.

What can you serve with this

1. Clotted cream — Adds richness and a smooth texture alongside the tart fruits.
2. Vanilla ice cream — Offers creamy balance and makes each bite even more indulgent.
3. Mint leaves — Give a refreshing lift and great colour contrast.
4. Lemon zest — Sprinkled on top, it sharpens the fruit flavours without overpowering.

FAQs for Summer Pudding

• Can you make summer pudding ahead? Yes, it is best made the night before so the bread absorbs all the berry juices.
• What bread is best for summer pudding? Soft, sturdy white bread is ideal for soaking up the juices without falling apart.
• Can you freeze summer pudding? It’s not recommended as the bread may become soggy and the berries lose their texture.
• Do you have to use rosé wine? You can use apple or berry juice for an alcohol-free version, but rosé adds flavour depth.
• What berries go in summer pudding? A mix of strawberries, raspberries, cherries and other summer or frozen berries works best.
• How long does summer pudding keep? Store any leftovers in the fridge and eat within two days for peak freshness.
• Is summer pudding suitable for vegetarians? Yes, there are no animal products except for optional dairy cream.
• Can I use brown bread? It’s possible, but white bread gives the classic texture and appearance.
• Do I need to add vanilla? Vanilla gives extra aroma; if you don’t have a pod, a small amount of extract will do.

Nutri-score Health Check

The Nutri-Score for summer pudding is B, calculated using the latest method. This takes into account sugar content, high fresh and frozen berry percentage, and optional cream.

This Nutri-Score has been automatically calculated from the ingredients in the recipe and is only a guide for general healthiness