Summer pudding

Serves 4. Preparation: overnight. Cooking: 15 minutes.


  • Mixed fruits – blackberries, raspberries, redcurrants, blackcurrants (900g/2lbs in total)
  • Caster sugar (1 5g/4oz)
  • 1 cinnamon stick
  • Juice of 1 lemon
  • Bread (about 450g/1lb), one day out of date, sliced and with crusts removed

To serve:

  • Clotted cream


  1. Wash the fruit and place in a saucepan.
  2. Add the sugar, lemon juice and cinnamon stick.
  3. Bring to the boil and simmer gently for five minutes.
  4. Strain off the fruit (a colander works well) and put the fruit to one side.
  5. Return to the heat and simmer to reduce the juice by half. Leave to cool.
  6. Use the slices of bread to line the base and sides of a pudding basin or pie dish, first dipping them into the juice. Overlap the slices a little so there are no gaps.
  7. Cover the base with a layer of fruit, then a layer of dipped bread. Repeat until the basin or dish is full, ending with a layer of bread.
  8. Put a piece of greaseproof paper on top, and weigh it down lightly.
  9. Refrigerate overnight. Turn out and serve with clotted cream and a pool of juice.


A Brian Turner recipe - suitable for:

  • vegetarians
  • people with a dry or sore mouth
  • people with problems chewing
  • people with sickness or nausea
  • people with loss of taste or smell
  • people with loss of weight or appetite.

Nutritional information (without clotted cream)

Energy 429.2kcal; Protein 11.6g; Total fat 2.4g (of which saturates 0.4g); Carbohydrate 93g; Fibre 10.7g.