How To Make Classic Summer Pudding | Waitrose

mixed berries

🥗Healthier: fresh fruit

💰Cheaper: frozen berries

Fresh fruit can be lower in sugar and more nutritious.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream adds richness with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

Quarter the large strawberries.

Place raspberries, blackberries, and quartered strawberries into a large saucepan.

Sprinkle caster sugar over the berries.

Cook gently for 4 to 5 minutes until the berries soften and release juices.

Prepare the bread by stacking slices and trimming the crusts with a long serrated knife.

Line the base of a standard pudding basin with a disc of bread, cutting it to fit.

Check the cooked berries and set aside some juice to serve later.

Line the sides of the basin with whole slices of bread, cutting others into triangles to fill gaps.

Cut a circle from four slices of bread to create a lid for the pudding.

Trim the edges of the basin with a serrated knife at an upward angle.

Drain excess liquid from the cooked berries and add the fruit to the basin.

Place the bread lid on top of the fruit.

Weigh down the lid with a plate or saucer and some cans.

Chill the pudding overnight in the fridge.

Invert the pudding onto a serving plate and remove the basin.

Drizzle the reserved juice over the pudding and optionally top with additional berries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens