Clara Bennett Nigella Summer Pudding is made with redcurrants, blackcurrants, cherries, blackberries, raspberries, and white bread. This recipe creates a vibrant, berry-filled traditional British dessert. It takes about 1 day and 20 minutes to prepare and serves 4–6.
Nigella Summer Pudding Ingredients
- 250g redcurrants
- 100g blackcurrants (if unavailable, increase the quantity of raspberries or blackberries by this amount)
- 200g cherries (or replace with an extra 150g of raspberries or blackberries)
- 200g blackberries
- 200g raspberries
- 75g caster sugar
- 125ml cold water
- Approx. 12 thinnish (around 1cm) slices cut from a large loaf of white bread
To Serve
- Fresh mint (optional)
- Double cream (very much not)
How To Make Nigella Summer Pudding
- Prepare the Fruit: Set aside a couple of redcurrant clusters. Strip remaining currants and pit cherries into a pan. Add other berries, sugar, and water.
- Cook the Fruit: Simmer over medium heat for 5–10 minutes. Cover and gently cook 3–4 more minutes.
- Line the Basin: Trim crusts off 10 bread slices and line a 2-pint plastic pudding basin. Cut to fit neatly.
- Prepare Base and Top: Cut a circle for the base. Prepare 2 more slices (crusts off) for the top.
- Layout and Dip: Remove bread, dip one side in juice, and re-line the basin, juice side out.
- Add Filling: Fill bread-lined basin with cooked fruit and juice. Let sit 5 minutes, then top off.
- Seal and Weigh Down: Add top bread, juice-dipped side out. Cover, press with a plate, and weigh down.
- Chill Overnight: Refrigerate for at least one day. Bring to room temp before serving.
- Unmould and Decorate: Flip onto serving plate. Brush white patches with juice. Garnish with mint and redcurrants.
- Serve: Slice into wedges and serve with double cream.
Recipe Tips
- Bread Choice Matters: Use firm white tin loaf; avoid soft white-sliced bread.
- Flexible Mould Helps: A plastic pudding basin makes unmoulding easier.
- Use What’s Available: Mix berries based on season or freezer stock.
- Juice Lightly: Dip bread slices on one side only to avoid sogginess.
What To Serve With Summer Pudding
This dessert pairs beautifully with a jug of double cream, vanilla ice cream, or thick Greek yogurt. For drinks, try chilled rosé, elderflower cordial, or sparkling water.
How To Store Summer Pudding
Refrigerate: Cover and refrigerate the assembled pudding for up to 2 days. Bring to room temperature before serving.
Freeze: Not ideal—bread may lose structure. Use frozen berries during prep instead.
Summer Pudding Nutrition Facts
- Calories: 215
- Total Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 45g
- Sugar: 26g
- Protein: 4g
- Sodium: 140mg
FAQs
Can I use frozen berries?
Yes, but allow about 10 minutes to bring them to a simmer.
What bread is best for this pudding?
Use thinly sliced, firm white tin loaf. Avoid soft or pre-sliced white bread.
Do I have to use a plastic pudding basin?
No, but line a ceramic bowl with clingfilm for easy unmoulding.
How far ahead can I make this?
At least one day ahead; up to two days is fine.
Can I skip blackcurrants or cherries?
Yes, substitute with more raspberries or blackberries.
Nigella Summer Pudding
Description
A juicy, jewel-toned British dessert of mixed berries pressed into bread and chilled overnight for a tart, refreshing finish.
Ingredients
Instructions
- Simmer fruit with sugar and water 5–10 minutes, then cook gently 3–4 minutes.
- Trim and line a 2-pint basin with 10 bread slices.
- Cut bread circle for base, reserve 2 slices for top.
- Dip bread slices in juice (one side), re-line basin.
- Fill with fruit mixture, let sit, then top off.
- Cover with dipped bread, weigh down, cool.
- Chill overnight, unmould, brush with juice, and serve.
Notes
- Choose firm bread, not soft pre-sliced.
- Use flexible plastic basin or line ceramic with clingfilm.
- Only dip one side of bread in juice to avoid sogginess.
- Best served with cream, yogurt, or ice cream.