Description
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.
Ingredients
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Raspberries – 250g
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Redcurrants – 200g (or substitute with strawberries or blackcurrants)
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Blackberries – 150g
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Caster sugar – 100g (½ cup)
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Thick white bread – 6–8 slices (crusts removed)
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Extra berries and mint leaves – for garnish (optional)
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Double cream or custard – for serving (optional)
Instructions
Step 1: Prepare the Fruit Filling
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Place berries and sugar in a saucepan over medium heat.
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Simmer for 3–4 minutes, stirring gently, until the berries begin to soften and release juices.
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Remove from heat and let cool slightly.
Step 2: Line the Pudding Basin
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Line the basin with cling film, leaving overhang to fold over the top later.
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Cut bread into strips or triangles and use to line the base and sides of the basin. Press firmly so there are no gaps.
Step 3: Fill the Pudding
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Spoon about two-thirds of the cooked berries and juice into the lined basin.
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Add a layer of bread over the top, sealing the fruit inside.
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Pour remaining fruit juice over the top layer to soak the bread fully.
Step 4: Press and Chill
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Fold cling film over the top.
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Place a small plate on top and weigh it down with a tin or jar.
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Chill in the fridge for at least 6 hours, preferably overnight.
Step 5: Unmould and Serve
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Remove the weight and cling film on top.
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Turn the pudding out onto a serving plate, then peel off the remaining cling film.
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Garnish with fresh berries and mint. Serve with cream or custard, if desired.