Summer Pudding

Although nearly everybody knows of this wonderful dessert, authentic recipes for it are rare.–Elizabeth David

LC Authenticity Can Be Overrated Note

With apologies to Ms. David, who deems only summer pudding made with raspberries and red currants to be a proper summer pudding, we’re partial to the thinking that any berries—including a melange of the tiny orbs—tend to make a pretty darn good pudding. We especially like jumbling assorted varieties and oohing at the tie-dye effect. What can we say. We’re rebels.

Summer Pudding

Summer Pudding
Elizabeth David

Prep 20 mins
Cook 5 mins
Total 25 mins
4 servings
5 from 1 vote
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  • 1 pound raspberries
  • 1/4 pound red currants
  • 1/2 cup granulated sugar
  • 1 loaf sliced white bread day old
  • Heavy cream if desired


  • To make the summer pudding recipe, heat the raspberries, red currants, and sugar in a saucepan over medium heat. Do not add any water. Cook them only 2 or 3 minutes, and leave to cool.
  • Line a fairly deep round dish (a soufflé dish would suffice) with slices of one-day-old white bread with the crust removed. The bread should be of the thickness usual for sandwiches. The dish must be completely lined, bottom and sides, with no space through which the juice can escape. Fill up with the fruit, but reserve some of the juice. Cover the fruit with a complete layer of bread. On top put a plate which fits exactly inside the dish, and on the plate put a 2- to 3-pound weight. Leave overnight in the refrigerator.
  • When ready to serve turn the pudding out onto a dish (not a completely flat one, or the juice will overflow) and pour over it the reserved juice. Heavy cream is usually served with summer pudding, but it’s almost more delicious without.
Print RecipeBuy the At Elizabeth David's Table cookbook

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Recipe Testers’ Reviews

This was a pleasant surprise for a dessert. I’ve often seen it, but never made it — I always assumed I wouldn’t really care for it, even though I’m a berry lover through and through. My husband, being British, really enjoyed it, as it brought back fond childhood memories for him. It has the right blend of sweet and tart, which I always appreciate in a dessert. Using bread instead of cake or pastry really tones down the sweetness.

This had a nice amount of juice left over, even after the juice turned the bread a lovely berry red, so I drizzled that over the top. I omitted the cream and found the dessert to be perfect on it’s own. A wonderful no-bake dessert for a hot summer day.

Originally published August 11, 2011


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  1. 5 stars
    As a Brit, I’ve never seen summer pudding made with only redcurrants and raspberries, so I question the authenticity too! It’s also always made in a pudding basin (as shown in the photo); a souffle dish-shaped pudding sounds peculiar. In the end though, it’s a delicious mess of summer fruit and juice-soaked bread, so it doesn’t really matter what it looks like!

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