Summer Pudding with Clotted Cream

A classic British summer dessert featuring a medley of berries soaked in their own juices and encased in slices of white bread. Served with a generous dollop of clotted cream.

Prep Time

20 minutes

Total Time

50 minutes (plus 8 hours chilling)

Calories

450 kcal

Difficulty

Easy

Equipment

6 items

Cost

£1.88/serving

Season:

☀️ Summer

Meal Type:

Dessert•Bread

Cuisine:

British

Ingredients

Servings

750gMixed Berries (e.g., raspberries, strawberries, blueberries, blackberries, redcurrants)(Fresh or frozen (if frozen, thaw slightly before using).)

£6.50

75gCaster Sugar(Adjust to taste depending on the sweetness of the berries.)

£0.30

2tbspWater(Optional, if the berries are very dry)

8slicesWhite Bread(Use day-old white bread for best results. Crusts removed.)

£1.00

200gClotted Cream(For serving.)

£3.50

Total Cost

£11.30

£1.88 per serving

Instructions

1.
Prepare the Berries: In a large saucepan, combine the berries, sugar, and water (if using). Gently heat over low heat, stirring occasionally, until the sugar has dissolved and the berries release their juices. Simmer for 5 minutes, then remove from heat and let cool slightly.
2.
Prepare the Bread: Remove the crusts from the white bread slices. Cut some of the bread slices into triangles or smaller pieces to fill any gaps in the pudding basin.
3.
Line the Pudding Basin: Dip a slice of bread into the berry juice mixture for a few seconds until soaked, then use it to line the bottom of the pudding basin. Repeat with the remaining bread slices, overlapping them slightly to ensure the basin is completely covered, leaving no gaps. Reserve some bread and juice for the top.
4.
Fill with Berries: Pour the berry mixture into the bread-lined basin, ensuring the bread is completely saturated.
5.
Cover the Top: Cover the top of the berry mixture with the remaining soaked bread slices, again overlapping them to seal the pudding.
6.
Press and Chill: Place a plate on top of the pudding, and weigh it down with a heavy object (e.g., cans). Refrigerate for at least 8 hours, or preferably overnight. This allows the bread to soak up the juices and the pudding to set.
7.
Serve: To serve, carefully turn the pudding out onto a serving plate. Serve immediately with a generous dollop of clotted cream.

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My Notes

Nutrition Information

Nutrition per serving (258g)

450 kcal / 1883 kJ

Carbs

53g

20% of RDA

Fat

25g

36% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

35 g

39% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

Use a variety of berries for the best flavour and colour.

If using frozen berries, ensure they are mostly thawed before cooking.

Don't overcook the berries, as they will become too mushy.

Make sure the bread is well-soaked in the berry juice to prevent it from being dry.

The longer the pudding chills, the better the flavour will develop.

If the pudding is still a bit pale when you turn it out, you can spoon some of the reserved berry juice over it for a richer colour.

Cooking Equipment

Saucepan

Mixing Bowl

Colander

Pudding Basin (approx. 1.5 litre capacity)

Plate

Weight (e.g., filled cans)

Wine Pairings

No wine pairing suggestions available for this recipe.

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