Summer Pudding

Serves 6.

Requires overnight soaking.



  1. Put all the fruit, sugar and water into a saucepan.
  2. Bring to the boil and then simmer for five minutes.
  3. While it is simmering, cut eight slices of bread, each about 5 mm thick, and remove the crusts from each one.
  4. Arrange five slices around the bottom and sides of a 21 cm diameter bowl, pressing them in place firmly to ensure no gaps.
  5. Cut up the sixth slice to fill in any gaps around the sides.
  6. Spoon the fruit into the bowl, holding some of the juices back for later.
  7. Cover with the remaining whole slices of bread, again making sure of no gaps (add extra slivers of bread if there are gaps), while gently folding in the tops of the bread that is around the sides to seal the fruit in.
  8. Place a saucer or other flat-surfaced thing on top of the bread and then add a weight to make sure that it is all firmly pressed together.
  9. Allow to cool and place in the fridge overnight along with the weight.
  10. To serve, turn out onto a plate and pour over the retained juices to ensure that the whole pudding is blood red.
  11. Serve with the single cream on the side.
Summer Pudding

Back to Meades Family Homepage