1. Prepare the pudding bowl

    Lightly grease a 1 ltr pudding bowl with sunflower or vegetable oil, then line with 2 layers of clingfilm, leaving plenty overhanging the sides of the bowl. 

  2. Cook the berries

    Put 750g mixed summer berries (such as raspberries, blackberries, blueberries, redcurrants, blackcurrants or pitted cherries) in a large pan. Add 125g golden caster sugar and the zest and juice of half an orange. Cook over a low heat for 5 mins until the sugar has dissolved and the berries have released their juices, then set aside to cool. Stir as little as possible to keep the berries intact. 

  3. Strain the juice

    Once cool, stir through an additional 150g raspberries and 150g hulled and sliced strawberries to give the filling some freshness and texture. Strain through a sieve to separate the fruit from the juices, reserving the fruit for later and pouring the juice into a large shallow dish.

  4. Line the bowl

    Cut the crusts off 8 slices of white bread. Cut a circle from one slice to fit the bottom of the pudding bowl then cut the other 7 slices in half on the diagonal. Set 4 triangles aside for the top. Dip one side of the bread circle in the juice then put in the bottom of the pudding bowl, juice-side down. Repeat with the bread triangles, pressing them juice-side outwards, around the sides of the bowl, overlapping them to ensure there are no gaps. If there are any gaps, just push a small piece of bread into the hole to cover.

  5. Add the filling

    Spoon the reserved fruit into the bread-lined bowl, filling to the top. Trim any bits of bread sticking up at the edges.

  6. Cover the fruit

    Use the reserved bread triangles to cover the top, then drizzle or spoon the last berry juices over the top of the bread to cover.

  7. Press and chill

    Fold over the overhanging clingfilm to cover the top, then put a small plate (just smaller than the top of the bowl) on top of the pudding and transfer to the fridge. Place something heavy on top to weigh it down (such as a 1kg bag of sugar, a heavy book or a bowl filled with water). Chill overnight so that the bread can soak up all the juices from the fruit. 

  8. Serve

    When ready to serve, lift off the weight and unwrap the clingfilm on top. Place a large serving plate over the top of the bowl then carefully turn over to invert the pudding onto the plate. Use the clingfilm to help lift the bowl off the pudding, then serve in slices with some extra fresh berries and a dollop of whipped cream or crème fraîche.

    Step By Step 2018 SummerPudding 8

    Calories 147 (7%), sugar 19.1g (21%), fat 1.7g (2%), saturates 0.2g (1%), salt 0.34g (6%), based on 10 servings.

  9. Make ahead

    After chilling overnight, the summer pudding will keep in the fridge for up to 3 days. It also freezes well. Ensure that the pudding bowl is freezer-proof before starting, then wrap the whole bowl in a double layer of clingfilm before freezing. Defrost overnight in the fridge before serving.

    Tip:

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  10. Ingredients

    We've made a handy shopping list so you can get everything you need to make this perfect summer pudding. Don't forget to screenshot before you go shopping!

    sunflower or vegetable oil, for greasing
    750g mixed summer berries (any mix of raspberries, blackberries, blueberries, redcurrants, blackcurrants and pitted cherries)
    125g golden caster sugar
    ½ orange, zested and juiced
    150g raspberries
    150g strawberries, hulled and sliced
    8 slices white bread
    fresh berries, to serve (optional)
    whipped cream or crème fraîche, to serve (optional)