Summer pudding

A seasonal recipe for summer pudding from White Heron Cassis, it wouldn't be summer without a pudding full of berries, a delicious refreshing dessert!

A summer pudding is super easy to make, requiring just fruit and bread, but it makes for a delicious dessert! Enjoy!


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  • 1 medium loaf of bread, sliced
  • 2 cooking apples
  • 1 jar of Jo Hilditch British Blackcurrants in Cassis
  • 100ml (3½fl oz) Jo Hilditch British Cassis
  • 150g (5½oz) strawberries
  • 150g (5½oz) raspberries
  • 150g (5½oz) blackberries
  • 1 mint sprig
  • 150g (5½oz) caster sugar


Cut 12 rounds out of the bread crust and cut 6 slices of bread in half.
Peel, core and cut the apples. Cook in a saucepan with half the cassis from the jar and the sugar until soft, then allow to cool. Add the soft fruit including the blackcurrants and mint.
Soak the bread in the cassis from the jar and the bottle. Line 6 individual pudding moulds with the bread, starting with a round in the bottom and two strips around the side. Fill the moulds with the fruit mixture and put the other bread round on the top. Cover in clingfilm and push hard to squeeze the pudding together. Chill overnight.
Turn the pudding out onto a plate, drizzling over any left-over cassis. Serve with whipped cream, if you like.
Last updated one year ago

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