Mary Berry Summer Pudding Recipe

Refreshing, vibrant, and bursting with berries, this Mary Berry Summer Pudding Recipe is the ultimate no-bake dessert for warm weather. A true British classic, it showcases juicy summer fruits encased in soft white bread, creating a visually stunning and deeply flavorful dish. Mary Berry’s version stays true to tradition with just the right balance of tart and sweet, making it the perfect make-ahead treat for garden parties, afternoon tea, or a light summer finish to any meal.

What is Mary Berry’s Summer Pudding?

The Mary Berry Summer Pudding is a chilled, no-bake dessert made with layers of white bread soaked in a syrupy mixture of cooked berries such as raspberries, redcurrants, and blackcurrants. Once assembled in a bowl or pudding basin and left to chill, it forms a jewel-toned dome of fruit-soaked bread that slices beautifully. It’s traditionally served cold with cream or custard and is known for its striking color and intense berry flavor.

Other Mary Berry Popular Recipes

• Mary Berry Citron Tart
• Mary Berry Luxury Fish Pie
• Mary Berry Oat and Raisin Cookies
• Mary Berry Stuffed Marrow

Why You Should Try This Recipe

• No baking required – Ideal for hot summer days.
• Stunning presentation – A showstopper on any dessert table.
• Make-ahead friendly – Improves in flavor and structure when chilled overnight.
• Uses seasonal fruits – Perfect for making the most of fresh summer berries.
• Naturally dairy-free – Great for guests with dietary restrictions.
• Light but satisfying – A refreshing alternative to heavy desserts.

Ingredients Needed to Make Mary Berry Summer Pudding

• Raspberries – 250g
• Redcurrants – 200g (or substitute with strawberries or blackcurrants)
• Blackberries – 150g
• Caster sugar – 100g (½ cup)
• Thick white bread – 6–8 slices (crusts removed)
• Extra berries and mint leaves – for garnish (optional)
• Double cream or custard – for serving (optional)

Equipment Needed

• Medium saucepan
• Sieve or fine mesh strainer
• Pudding basin or round bowl (approx. 1L capacity)
• Cling film
• Small plate or lid that fits inside the basin
• Weight (e.g., tin can or jar)
• Sharp knife

Instructions to Make Mary Berry Summer Pudding

Step 1: Prepare the Fruit Filling

• Place berries and sugar in a saucepan over medium heat.
• Simmer for 3–4 minutes, stirring gently, until the berries begin to soften and release juices.
• Remove from heat and let cool slightly.

Step 2: Line the Pudding Basin

• Line the basin with cling film, leaving an overhang to fold over the top later.
• Cut bread into strips or triangles and use them to line the base and sides of the basin. Press firmly so there are no gaps.

Step 3: Fill the Pudding

• Spoon about two-thirds of the cooked berries and juice into the lined basin.
• Add a layer of bread over the top, sealing the fruit inside.
• Pour the remaining fruit juice over the top layer to soak the bread fully.

Step 4: Press and Chill

• Fold cling film over the top.
• Place a small plate on top and weigh it down with a tin or jar.
• Chill in the fridge for at least 6 hours, preferably overnight.

Step 5: Unmould and Serve

• Remove the weight and cling film on top.
• Turn the pudding out onto a serving plate, then peel off the remaining cling film.
• Garnish with fresh berries and mint. Serve with cream or custard, if desired.

What Goes Well With Mary Berry Summer Pudding

• Pouring cream or double cream – A rich, smooth pairing.
• Vanilla custard – Classic British dessert duo.
• Clotted cream – Luxurious and indulgent.
• Lemon curd drizzle – Adds a citrusy zing.
• Shortbread biscuits – For crunch on the side.
• Prosecco or elderflower cordial – Light drinks to match the fruity flavors.
• Fresh mint – Brightens and freshens each bite.

Expert Tips for Making the Best Mary Berry Summer Pudding

Follow these tips for a perfectly shaped and flavorful pudding:

• Use soft white bread – It absorbs the juices best.
• Don’t skip the weighing step – It’s key for compact, sliceable results.
• Use a variety of berries – For a more complex and balanced flavor.
• Chill overnight – The longer it sits, the better the flavor and structure.
• Strain excess juice before unmoulding – To avoid pooling on the plate.
• Reserve a few berries for garnish – Makes the final presentation more attractive.
• Taste the fruit mixture – Add a little more sugar if the berries are very tart.

Easy Variations of Mary Berry Summer Pudding

Give this traditional dessert a twist with these creative variations:

• Add a splash of liqueur – Like Chambord or Cassis for a boozy version.
• Use brioche or panettone instead of white bread – Adds richness.
• Include a layer of whipped cream or mascarpone – For added decadence.
• Swap in peaches or nectarines – For a late-summer stone fruit version.
• Make individual puddings in ramekins – Great for parties or portion control.
• Add vanilla or mint to the syrup – Infuses subtle flavor depth.

Best Practices to Store Mary Berry Summer Pudding

• Keep chilled in the fridge – Covered and weighed for up to 3 days.
• Avoid freezing – The texture of fruit and bread changes when thawed.
• Store extra juice separately – Drizzle over slices when serving.
• Wrap tightly with cling film – To prevent drying out or absorbing fridge odors.

Best Practices to Reheat Mary Berry Summer Pudding

This is a cold dessert and should not be reheated. For best serving:

• Remove from fridge 10–15 minutes before serving – Enhances texture and flavor.
• Spoon extra syrup over slices – For added moisture and color.
• Serve with cold toppings only – Like cream, yogurt, or ice cream.

How Can I Make Mary Berry’s Summer Pudding Healthier?

• Reduce sugar – Use naturally sweet ripe berries and reduce added sugar by 25–30%.
• Use wholegrain or gluten-free bread – For added fiber or dietary needs.
• Add chia seeds to the fruit mixture – Boosts texture and nutrition.
• Serve with Greek yogurt instead of cream – Adds protein with less fat.
• Skip garnish sugar – Let the natural berry color and flavor shine.

Nutrition Value (per serving):

• Calories: 210
• Protein: 4g
• Fat: 3g
• Carbohydrates: 42g
• Sugar: 22g
• Fiber: 4g
• Sodium: 150mg

FAQs

Can I make summer pudding without a pudding basin?

Yes, you can use any medium-sized round bowl lined with cling film. The key is to have a shape that allows the pudding to be pressed and turned out cleanly.

How long should I chill summer pudding before serving?

Chill the assembled pudding for at least 6 hours, but overnight is ideal. This allows the bread to fully absorb the berry juices and hold its shape when turned out.

What type of bread works best for summer pudding?

Use soft white sandwich bread with the crusts removed. It absorbs the berry juices easily and forms a smooth, sliceable shell around the filling.

Can I use frozen berries for summer pudding?

Yes, frozen berries work well. Simply simmer them from frozen with sugar until they release their juices and soften, then proceed as usual with the recipe.

Final Words

This Mary Berry Summer Pudding Recipe is a celebration of summer’s best fruits in one eye-catching, refreshing dessert. Light, colorful, and easy to make ahead, it’s perfect for gatherings and warm-weather meals. Once you slice into that vibrant berry dome, you’ll see exactly why this classic remains a favorite.

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