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.

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.

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.

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.

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.

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.

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.

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.

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.

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

How to make Summer Pudding with Scottish Berries

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

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.

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.

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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.

• Place the bread slices around the inside of the bowl, cutting smaller pieces to fill any gaps.
• Leave two slices for the top.

Fill the bread-lined bowl

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

Cover the top

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

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.

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.

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.

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.

How do I serve Summer Pudding?

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

More Summer Berries Desserts from Farmersgirl Kitchen

More Summer Berries Desserts

• Strawberry Prosecco Cake – Sew White
• No-Bake White Chocolate and Raspberry Cheesecake – Something Sweet, Something Savoury
• Vanilla Cupcakes with Whipped Cream and Strawberries – Curly’s Cooking

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.