Summer puddings

Packed with berries

  • Ready in around 35 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 212
  • fat 1g
  • saturates 0g
  • carbs 52g
  • sugars 22g
  • fibre 2g
  • protein 1g
  • salt 0.53g


  • 250g punnet strawberries, hulled
  • 125g punnet blueberries
  • 125g punnet blackberries
  • 85g golden caster sugar
  • 6 thin slices of bread from a gluten-free loaf, see tip below


Good Food know-how
We liked Antoinette Savill’s gluten-free and wheat-free loaf which comes unsliced and is available in most major supermarkets. We made the leftover bread (from cutting the circles) into breadcrumbs and froze them for future use.


  1. Cut strawberries in half, then put into a saucepan with other fruit, sugar and 3 tbsp water. Use a large saucepan so the fruit is in a shallow layer. Heat on low for 2-3 minutes until the juice runs from the fruit. Remove from the heat.

  2. Using biscuit cutters, stamp out four 5.5cm circles from the bread, then use a 7cm cutter for another 4 circles. Put the smaller circles into the base of four 175ml pudding basins.

  3. Spoon in the fruit, then top with the larger circles. Press down, then spoon over just enough juice to colour the bread red. Cover with cling film and put a weight (such as a jar of jam) on top. Refrigerate for at least 4 hours, or overnight. Reserve the remaining juice.

  4. To serve the puddings, uncover and run a knife around the edge. Put a serving plate over each one, then invert to release. Spoon the reserved juice over the puddings and serve.

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