Grace's Easy Summer Pudding

Grace's Easy Summer Pudding


13 people made this

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



  • 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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