Summer Pudding with Scottish Berries

Summer Pudding is a delicious traditional British no-bake dessert made with Scottish strawberries, raspberries, and blackcurrants encased in soft white bread. It is easy to make and looks impressive enough for summer celebrations and get-togethers.

Scottish Berries summer Pudding

I make a summer pudding at least once a year, usually in July and August when there is lots of soft summer fruits available. I love the combination of sweet and tangy soft fruit and the juice-soaked bread.

Summer Pudding slice with cream

Where does Summer Pudding originate?

There does not seem to be a lot of information about the history of Summer Pudding. It became a popular dessert in Britain in the 19th and early 20th century. Given the simplicity of the ingredients it seems likely that it has been around for longer, perhaps under different names.

In the UK ‘Pudding’ is a generic term for dessert and is particularly applied to anything that is made in a bowl or basin.

Summer soft fruits

What berries are grown in Scotland?

Scottish summer berries include:

  • Strawberries
  • Raspberries
  • Blackcurrants
  • Blackberries
  • Gooseberries
  • Blackcurrants
  • Redcurrants
  • Whitecurrants

Why use Scottish Berries?

Scotland’s reputation for producing berries is second to none. And Scotland has been growing soft fruit commercially for over 100 years with the main berry growing areas located in the north and east of Scotland.


Scotland is the perfect place to grow berries. The cool weather conditions, together with the longer daylight hours, are ideal for berry growing and mean that berries grown in Scotland can be produced longer than many other providers.

Berries are full of goodness, rich in antioxidant vitamins, phenolic compounds, minerals, and fibre, and also low in fat and salt, making them a great way to get that 5-a-day. And, of course, they are absolutely delicious too.

Blackcurrants and leaves

How to grow blackcurrants

I find it quite difficult to source fresh or frozen blackcurrants and they really are a great addition to summer soft fruits. They are also very easy to grow in your garden. How to Grow Blackcurrants is a step-by-step guide to planting, growing, and harvesting these amazing little berries.

Summper pudding slice with sauce and berries

I can’t source Scottish berries, can I use other berries?

Yes, fresh local berries are best for this recipe and if you can get to a pick-your-own farm that would be ideal. However, you will still produce a delicious dessert with berries that are grown in season.

frozen berries

Can I use frozen berries to make Summer Pudding?

I recommend that you use fresh strawberries, but frozen raspberries, blackcurrants or redcurrants work really well in Summer Pudding.

freezer with boxes

Can I freeze Summer Pudding?

No, the finished dessert is not suitable for freezing. It will keep reasonably well in the fridge for one more day after it has been made. However, after that the dessert will start to deteriorate and it is best eaten following its overnight pressing.

Sliced white bread

What kind of bread should I use?

Use white bread, either already sliced or slice an unsliced loaf yourself. Use day old bread if you can as it will soak up the juices better. You will need to remove the crusts.

Summper pudding bread and berries

What do I need to make Summer Pudding with Scottish Berries?

I use the following ingredients, however if you can’t get blackcurrants then you can substitute more raspberries or blackberries.

  • Strawberries
  • Raspberries
  • Blackcurrants
  • Water
  • Sugar
  • White Bread
Summer pudding topped with berries

How to make Summer Pudding with Scottish Berries

Follow the step-by-step instructions to make this delicious dessert.

Summer Pudding strawberies, raspberries and blackcurrants

Prepare the fruit

  • Hull the strawberries and cut them into quarters.
  • Top and tail the blackcurrants if required.
  • Keep a few berries back to serve with the dessert.
Summer Pudding berries in pan

Make the berry filling

  • Put the fruit into a saucepan with the water, bring slowly to a simmer.
  • Simmer for two or three minutes then add the sugar and stir until dissolved.
  • Set aside to cool.

Line the bowl with bread

  • Line the pudding basin with plastic wrap (cling film), make sure there is plenty overhanging the bowl.
  • Cut the crusts off 8 slices of white bread.
  • Use a cookie cutter to cut out a circle to fit the base of the bowl and put it in place.
Summper pudding bowl lined with bread
  • Place the bread slices around the inside of the bowl, cutting smaller pieces to fill any gaps.
  • Leave two slices for the top.
Summer Pudding fill the bread bowl with berries

Fill the bread-lined bowl

Spoon the fruit and some of the juice into the bread lined bowl.

Summer Pudding bread bowl topped with bread

Cover the top

Cover the fruit with the remaining bread and bring the overlapping cling wrap up over the bread to cover it.

Summer pudding with can on saucer

Weigh down the Summer Pudding

  • Place a saucer on top of the wrapped pudding and place the pudding bowl it in a wider bowl, in case any of the juice escapes.
  • Put a weight on top of the saucer. I use a 400 g can.
  • Place the weighted pudding into the fridge and leave it overnight.
Summer Pudding strain the sauce

Strain the juice

  • Strain the remaining juice into a clean pan.
  • Bring to the boil and boil for about 1 minute.
  • Leave to cool for 5 minutes then pour into a jug.
  • Cover and put in the fridge.
Summer Pudding ready to be turned out

Before serving

  • Take the pudding out of the fridge about 30 minutes before you plan to serve it.
  • Ease the wrap on the top of the bowl.
  • Turn the pudding on to a serving plate and ease it out of the bowl.
  • Remove the cling wrap.
Summer Pudding brush the pudding with sauce

Brush the pudding with juice

Some parts of the outside of the bread maynot be fully soaked with juice so pour some of the remaining juice into a saucer or small bowl.

Use a pastry brush to brush the outside of the bread with the juice to cover any white patches.

Summer Pudding with Scottish Berries and cream

How do I serve Summer Pudding?

Serve the Summer Pudding with some additional berries, the remaining juice and single (pouring) cream

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More Summer Berries Desserts

Summer Pudding with Scottish Berries
Summer Pudding with Scottish berries and sauce

Summer Pudding with Scottish Berries

Janice Pattie
A delicious traditional British summer no-bake dessert made with white bread and Scottish strawberries, raspberries and blackcurrants.
5 from 7 votes
Prep Time 20 minutes
Cook Time 0 minutes
Pressing time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine British, Scottish
Servings 6
Calories 222 kcal

Equipment

  • 600 ml (1 pint) pudding bowl
  • weighing scales
  • Sharp knife
  • bread knife
  • saucepan
  • cookie cutter
  • Cling wrap (film)
  • small jug
  • saucer
  • Pastry brush

Ingredients

  • 300 grams (2 cups) strawberries
  • 250 grams (2. cups) raspberries
  • 150 grams (1.3 cups) blackcurrants
  • 100 millilitres (0.5 cups) water
  • 125 grams (0.6 cups) sugar
  • 8 slices (8 slices) white bread

Instructions
 

  • Hull the strawberries and cut them into quarters.
  • Top and tail the blackcurrants if required.
  • Put the fruit into a saucepan with the water, bring slowly to a simmer. Let the fruit simmer for two or three minutes then add the sugar and stir until dissolved. Set aside to cool.
  • Line the pudding basin with plastic wrap (cling film), make sure there is plenty overhanging the bowl.
  • Cut the crusts off 8 slices of white bread. Use cookie cutter to cut out a circle to fit the base of the bowl and put it in place.
  • Place the bread slices around the inside of the bowl, cutting smaller pieces to fill any gaps. Leave two slices for the top.
  • Spoon the fruit and some of the juice into the bread lined bowl.
  • Cover with the remaining bread and bring the overlapping cling wrap up over the bread to cover it.
  • Place a saucer on top of the wrapped pudding and place it in a wider bowl, in case any of the juice escapes. Put a weight on top of the saucer, I use a 400 g can.
  • Place the weighted pudding into the fridge and leave overnight.
  • Strain the remaining juice into a clean pan. Bring to the boil and boil for about 1 minute. Leave to cool for 5 minutes then pour into a jug. Cover and put in the fridge.

To Serve

  • Take the pudding out of the fridge about 30 minutes before you plan to serve it. Relase the wrap on the top of the bowl, turn the pudding on to a serving plate and ease it out of the bowl. Then remove the remaining cling wrap.
  • Pour some of the remaining juice onto a saucer or small bowl. Use a pastry brush to brush the outside of the bread with the juice to cover any white patches.
  • Cut the pudding into slices and serve with the remaining juice and single (pouring) cream.

Video

Nutrition

Calories: 222kcalCarbohydrates: 50gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 166mgPotassium: 258mgFiber: 5gSugar: 27gVitamin A: 71IUVitamin C: 86mgCalcium: 119mgIron: 2mg
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I’m adding this to Cook Blog Share the recipe link up for blogger recipes. This week it is hosted by Family Friends Food.

This recipe was first published in July 2010.

23 Comments

  1. I’ve never actually tried summer pudding but it does look like such a lovely summery dessert. I am looking forward to all the berries being in season soon!

    1. Oh you really should try Summer Pudding, Corina. It’s really very easy to make and the taste is amazing, all down to those delicious berries.

  2. I haven’t had summer pudding for years but I have a real hankering for one now! Thanks for this great recipe. And thanks for joining in with #CookBlogShare

  3. We are lucky enough to have the sweetest berries growing right here on our doorstep in Scotland, put to great use here in this tasty, but also beautiful dessert.

  4. Such a delicious dessert which has the added bonus of looking so pretty! The perfect way of celebrating delicious British berries.

  5. And several years on since the last time I commented, I still haven’t made summer pudding. It reminds me so much of my mum and my aunts who used to make it a lot. I think it’s been several years since I even tried one. Yours looks fabulous and if only the birds didn’t eat all our berries, I’d give it a go.

    1. Ah you really must, it’s such a wonderful dessert. I usually try to make it at least once every summer.

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Recipe Rating




5 from 7 votes