Summer Pudding

by Edward Daniel
Caption of Summer Pudding. Image by Edward Daniel (c).

Isn’t it time to melt…? Melt into a little Summer Pudding? Summer Pudding is another one of those traditional British dishes. I love this dish because of its simplicity and elegance. I love too how the fruit with the wine has a sweet and yet tart flavour. The wine, maple and cinnamon really bring out the fruit.

Caption of Summer Pudding. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g mixed berries (redcurrants, raspberries, blackberries, strawberries) (fresh or frozen)
  • 150ml red wine
  • ½ inch cinnamon stick, ground
  • 4tbs maple syrup
  • 250g multigrain bread, sliced


  1. Simmer in a pan at low heat the redcurrants and strawberries with the wine, cinnamon and maple syrup for 3 to 4 minutes. Switch off the heat and toss in the raspberries and blackberries.
  2. Use a sieve to drain the fruit. Place the syrup into a bowl.  Set the fruit to one side.
  3. Cut the bread into triangles. Dip the bread into the syrup and line the bread in a half-litre pudding bowl. Ensure you set aside enough bread to one side to form a lid.
  4. Spoon the fruit into the cavity of the bowl. Be gentle in pressing down, ensuring the fruit does not squash. Line the remaining bread on top to form a lid.
  5. Cover the bowl with cling film and then a plate. Lay weights on top of the plate and chill overnight.
  6. When ready turn the bowl over to remove the Summer Pudding.
  7. Serve with ice-cream.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.