Berry-rich summer puddings
Serves: 4
Total time: 
Photograph by Martin Poole
Berry-rich summer puddings
Serves: 4
Total time: 
See more recipes
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 500g mixed berries, blackcurrants and redcurrants
- 3 tbsp elderflower cordial
- 125g caster sugar
- 8 slices crustless sliced white bread
Serve with;
- Extra berries
- cream
- mint leaves
Step by step
- Tip 500g mixed berries, blackcurrants and redcurrants, 3 tbsp elderflower cordial and 125g caster sugar into a pan. Gently heat, stirring, for 5 minutes.
- Sieve the hot fruit over a bowl.
- Line four 200ml pudding basins with clingfilm, then with crustless sliced white bread (8 slices) briefly dipped in the fruit juice – use circles for the bases (and lids) and fingers for the sides. Fill in any gaps with smaller pieces of bread.
- Divide the fruit between the basins, add bread lids and cover with clingfilm. Put a saucer on top of each pudding and a weight on each saucer.
- Chill overnight. Turn out and dust with icing sugar. Serve with extra berries, cream and mint leaves.
Chef quote
Some classic English puds have stood the test of time for good reason.
