Summer pudding
Bursting with colour and bright berry goodness
- 2 hours 15 minutes including chilling time
- Serves 4
- 1 of 5 a day
- Kcal165
- Fat1.3g
- Salt0.5g
- Sugar14g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 320g berries, fresh or frozen and defrosted
- 30g sugar
- 5 slices wholemeal bread, from an 800g, medium-thickness sliced loaf, stale (bread can be lightly toasted if stale bread isn’t available)
Method
- Gently warm the berries over a medium-low heat. Add the sugar and stir continuously until the sugar has fully dissolved. If necessary, add a small amount of water to prevent burning.
- Line a glass bowl with the bread, leaving a piece of sufficient size to cover the top. You may need to cut the bread to ensure all of the bowl is covered but there isn’t too much overlap.
- Pour half of the fruit into the bread-lined bowl. Then add any off-cuts of bread – excluding the piece to cover the top – before pouring over the remaining fruit.
- Cover the pudding with the remaining piece of bread. Then place a weighted plate or saucer on top – this should press down on the pudding.
- Place in the fridge and chill for at least two hours.
- Turn out carefully onto a plate before serving.
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