Grace's Easy Summer Pudding

    6 hours 30 min

    Fruity, refreshing and elegant enough for a summer tea party. Serve alongside scones with clotted cream, marble cake and finger sandwiches!

    52 people made this


    • 1 bag (350g) frozen black forest or summer fruits
    • 4 -6 slices white pan loaf
    • 60g sugar, or as needed
    • water

    Prep:15min  ›  Cook:15min  ›  Extra time:6hr chilling  ›  Ready in:6hr30min 

    1. Cut crusts off the white bread and line the sides of a medium sized pudding or cut-glass bowl, by squishing the bread slices against the sides and leaving no gaps.
    2. Next place the frozen berries and sugar (to taste) and some water in a pot. Warm over medium heat until it becomes hot and begins to boil. It should now be quite runny. Pour it into the bowl, right up to the rim. Keep a small bowl with leftover berry juice aside for porin gover any white patches the next day. Place a large plate on top of the bowl and refrigerate the pudding for 6-8 hours or overnight.
    3. Remove from fridge and flip the pudding out onto a serving platter. The pudding should have soaked red berry juice and be completely red - if not, pour over reserved juice. You can decorate with whole fresh berries scattered on plate around the pudding.

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