Summer Pudding

Servings: Serves: 4

Nutritional Information:

Per serving (158g)

Calories 146, Fat 1.4g, Saturates 0.3g, Sugars 14g, Salt 0.45g




Place the fruit, sugar and lemon juice in a saucepan and add the water. Bring to a gentle simmer and cook for 5 minutes or until the fruit is just beginning to soften. Don’t stir too much to avoid breaking up the fruit. Set aside to cool.


Cut the crusts off the bread. Line the base of the basin with a circle of bread and cut the rest of the slices in half. Use the half slices to line the sides, overlapping as you go so that there are no gaps.


Once cool, pour in the fruit filling and its juices. The basin will be very full so any remaining filling can be kept in the fridge to spoon over before serving.


Fold over any excess bread and add a bread lid to the top of the basin to seal in the filling. Top with a plate and weigh down with tins of beans or kitchen weights. Transfer everything to the fridge and chill overnight.


When ready to serve, turn the pudding out onto a plate so it’s the right way up. Pour over any remaining fruit and juice, and dust with icing sugar. To serve, cut into wedges and pair with non-dairy cream or ice cream.


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