Cold Summer Pudding

by Ethical Emily

Summer Pudding is the ultimate easy, delicious and healthy dessert. Summer fruits such as blackberries, raspberries, strawberries and blueberries are full of vitamins and antioxidants. Served cold with the natural juices of the berries, this no frills recipe only has 4 more additional ingredients. Bread, sugar, vanilla and lemon juice.

Not only does it taste amazing, it’s a stunning looking pudding. This beautiful vibrant pudding is also perfect for those hot summer days. Cool, sweet and refreshing.

I use a mixture of frozen blackberries that I have stored in my freezer and a bought bag of raspberries and mixed berries in this recipe. We are surrounded by an abundance of wild blackberries so they are prominent in my Summer pudding but use whatever you can get your hands on.



It’s such an easy recipe that preparation time only takes 20 minutes. A very short cooking time is needed and then it’s just a matter of slicing up the bread. Once you have prepared your pudding it will need to be left to set. Left in the fridge overnight the bread will soak up all those lovely juices. The extra juice is set aside for pouring over the top once ready to serve.

You’ll need some fresh berries for serving and it can be served with ice-cream or topped with coconut whipped cream.



Serves: 6-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



800grams of frozen mixed Summer berries

150grams of sugar

1 tablespoon of lemon juice

1 teaspoon of vanilla extract

6-8 slices of white bread

Fresh blackberries and Raspberries for serving

Extra toppings like coconut whipped cream or ice cream


Large bowl

1 bowl or mould 16cm circumference and 10cm deep (approximately)



Plate and weights





  • First weigh out your fruit. When your fruit is frozen it won't weigh the same as when fresh or unfrozen so be aware of this. I use frozen fruit so with a 500g bag of frozen mixed summer berries and a bag of my home stored blackberries I have more than enough. But I always like to make more as the left overs can always be used to accompany the pudding when it's ready to serve.
  • Place the berries in a large cooking pot on the stove and add the required amount of sugar, lemon and vanilla extract. On a low heat cook for 5 minutes. Turn off the fire and place a lid ontop. Let it sit and cool down.
  • In a bowl or mould that's approximately 16cm in circumference and 10cm deep place a square piece of white bread on the bottom of the bowl. Cut another 3-4 slices into triangles. The triangles are to go around the bowl in a spiral. Overlapping the slices works best as this will make a more secure wall once you tip the pudding out of the mould. Then leave to one side. Then with your hand press the bread into the sides of the mould.
  • Place a sieve on top of  a large bowl to strain the cooked fruit. Allow the juice to drip naturally without crushing any of the fruit. Don't rush this as it's best if the cooked fruit cools down even further before adding it to your bread mould.
  • Once your fruit has cooled down it's time to pour them into your bread mould. Fill the mould to the very top, gently pushing the fruit down. The more compact the better.
  • With a square slice of bread cover the top and fill in any gaps with smaller pieces of bread, overlapping them. This is going to be the base of the pudding.
  • Place a plate on top and some weight to keep the plate pressed firmly in place. Leave to set in the fridge either overnight or for a minimum of 6-8 hours.
  • Now for the left over juice. This can be done at any time. Put the juice back in the cooking pot and simmer for about 10 minutes until it thickens. This will be your sauce which you can either pour on top of the pudding for presentation or it can be added to each individual serving.
  • To take the pudding out of its mould turn it upside down on to a dish, tap gently. It will work better when cold.
  • Finally decorate with fresh berries and pour the lovely sauce over the pudding, cut into slices as if it were a cake and serve.




  • If you are concerned about taking the pudding from the mould you can line the mould with plastic film. Leaving the film over the edge of the mould will allow you to pull it up and out.
  • Reduce the amount of sugar to a 100grams if you want a not so sweet pudding.
  • For a weight I used half a water melon.
  • I recommend white bread for the taste and for the colour. Spelt and other breads will work too.
Did You Make This Recipe?
If you made this recipe, tag @ethicalemilyfromtheheart on Instagram and use the hashtag #ethicalemily


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.