Summer pudding

There is no simpler or more delicious dessert than summer pudding. And with all the wonderful berries in season, there is no better time to be making – and eating – it. You'll need to leave this no-bake pudding in the fridge the night before serving to soak up the delicious berry juices.


  • 250g each strawberries, blueberries and raspberries, plus extra to serve (optional)
  • 125g blackberries, plus extra to serve (optional)
  • 1 cup caster sugar
  • 10 fairly thick slices of white bread, crusts removed
  • Double cream (optional)


Remove the stalks from the fruit. Wash only the strawberries and blueberries. Hull the strawberries, cut in half if small, quarters if large.

In a saucepan, combine the sugar and strawberries and place over a medium heat for 3 minutes, stirring until a syrup forms and strawberries are slightly softened.

Add blueberries, simmer 1 minute, add raspberries and blackberries and remove from heat straight away.

Use six slices of bread to line the base and sides of a 1.5-litre pudding basin. First, line base with a large round piece (about 10cm). Cut the remaining bread into thick, tapered fingers (two from each slice) to line sides, placing them side by side.

Place just the fruit in the dish, packing it tightly. Pour in half the juice and reserve the remaining liquid.

Place the 4 remaining slices of bread on top of the fruit, then pour over half the remaining syrup. Cover the dish with a heavy weight, one that is small enough to rest on the pudding itself. It must be able to exert considerable pressure. Perhaps a few extra plates will be needed.

Leave the pudding overnight in the refrigerator.

Turn out, place on a plate and serve with extra berries and double cream.

NOTES: First published in the Good Weekend. Photography by William Meppem and Jennifer Soo. Styling by Hannah Meppem. Food preparation by Nick Banbury.