Choose your favourite summer fruits to make this beautiful seasonal dessert!
Recipe and image extracted from The Dairy Book of Home Cookery by Dairy Diary, dairydiary.co.uk
Summer pudding
Make this summer pudding using your choice of seasonal fruits
Prep: 25 mins
Cook: 10 mins
Total: 35 mins
plus chilling overnight
Serves: 4-6
Published: June 10, 2025 at 2:34 pm
Ingredients
- 9 large slices White bread crusts removed
- 110g/3.8 oz Sugar
- 680g/24 oz Soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture)
- a handful Fresh fruit to decorate
- a sprig Fresh mint leaves to decorate
- Double cream or vanilla ice cream to serve
Method
Step 1
Cut the bread into neat fingers and set aside.
Step 2
Put the sugar and 5 tbsp water into a pan and heat slowly until the sugar melts, stirring constantly.
Step 3
Add the fruit to the pan and simmer gently for about 7-10 minutes – gooseberries and blackcurrants may take a few minutes longer. Reserve a few spoonfuls of the juice.
Step 4
Line the base and sides of a 1.25L (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in the remaining fruit mixture and top with remaining bread fingers. Trim any excess.
Step 5
Cover with a plate and place a weight on top. Chill overnight.
Step 6
To serve, turn the pudding out onto a plate. If there are any white patches, spoon reserved juice over them. Decorate with fresh fruit and mint leaves and serve with double cream or vanilla ice cream.
