Delia Smith Summer Fruit Pudding​

This refreshing Delia Smith Summer Fruit Pudding is made with a mix of tart redcurrants, blackcurrants, sweet raspberries, soft white bread, and golden caster sugar. This recipe creates a vibrant, dome-shaped dessert that is bursting with bright, tangy berry flavors and a beautiful deep red color. It is the perfect make-ahead treat for a warm summer gathering and makes a stunning centerpiece for 4 to 6 people.

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Delia Smith Summer Fruit Pudding Ingredients

• 225g redcurrants
• 110g blackcurrants
• 450g raspberries
• 7-8 medium slices white bread (from a large loaf), crusts removed
• 150g golden caster sugar

How To Make Delia Smith Summer Fruit Pudding

1. Prepare the currants: Remove the redcurrants and blackcurrants from their stalks. The easiest way is to hold the stalk tip and slide it through the prongs of a fork, pushing down to pull the berries off.
2. Cook the fruit: Rinse all the fruits and place them in a large pan with the sugar. Cook over medium heat for 3–5 minutes. You only want the sugar to dissolve and the juices to start running. Do not overcook, or you will lose the fresh taste of the fruit. Remove from heat.
3. Line the basin: Cut one slice of bread to fit the bottom of a pudding basin. Cut 4 slices in half. Line the sides of the basin with these pieces, placing the rounded side down and overlapping them slightly. Press the edges together tightly to seal them. Fill any small gaps with extra pieces of bread so no juice can escape.
4. Fill the pudding: Pour the fruit and juice into the bread-lined basin, but save about one cupful of the mixture for later. Cover the top of the pudding with the remaining slices of bread to create a lid.
5. Press and chill: Place a small plate that fits exactly inside the rim of the bowl on top of the bread. Place a heavy weight (about 1.8kg, or heavy cans) on the plate to press it down. Leave the pudding in the fridge overnight.
6. Unmold and serve: Just before serving, run a palette knife around the edge to loosen the pudding. Turn it out onto a large serving dish. Use a pastry brush or spoon to cover any white spots of bread with the reserved fruit and juice.

Recipe Tips

• Choose the Right Bread: Inexpensive, standard white sliced bread works best for this recipe. It is soft and porous, which absorbs the juices perfectly. Artisan or sourdough breads are often too dense or crusty.
• Seal the Gaps: When lining the basin, be very careful to patch every tiny hole with bread. If there are gaps, the structure might collapse when you turn it out, or the white interior might show through.
• Don’t Overcook the Berries: The goal is just to release the juices, not to make a jam. Keeping the cooking time short ensures the berries keep their shape and fresh, tart flavor.
• Weight is Crucial: The heavy weight is necessary to force the juices into the bread. If you don’t press it firmly enough, the pudding may fall apart when you try to slice it.

What To Serve Summer Fruit Pudding

This tangy, juicy dessert pairs perfectly with rich, creamy sides that balance the acidity of the berries.

• Heavy Cream: A simple jug of pouring cream is the traditional accompaniment.
• Clotted Cream: For a more decadent texture, serve with a dollop of thick clotted cream.
• Crème Fraîche: The slight tang of crème fraîche complements the berries beautifully without being too sweet.
• Vanilla Ice Cream: A classic scoop of vanilla ice cream offers a nice temperature contrast to the chilled pudding.
• Greek Yogurt: For a lighter option, serve with thick Greek yogurt and a sprig of fresh mint.

How To Store Summer Fruit Pudding Leftovers

• Refrigerate: This pudding is best eaten within 24 hours of making it. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The bread may become slightly soggy over time.
• Freeze: You can freeze the pudding while it is still in the basin. Wrap the entire basin tightly in plastic wrap and freeze for up to 1 month. Thaw it in the refrigerator overnight before turning it out.

Delia Smith Summer Fruit Pudding Nutrition Facts

Serving Size: 1 wedge (approx. 1/6 of recipe)

• Calories: 254 kcal
• Total Fat: 1.2g
• Saturated Fat: 0.3g
• Sodium (Salt): 0.7g
• Total Carbohydrate: 58.4g
• Sugars: 33.9g
• Protein: (approx. 4g – derived from bread/fruit standard values)

Frequently Asked Questions

• Can I use frozen berries? Yes, frozen berries work very well in this recipe. Since they release a lot of liquid when thawed and cooked, you might not need to cook them as long. You can use a bag of mixed frozen summer fruits if fresh ones are not in season.
• What size pudding basin should I use? A standard 1.5 to 2-pint (roughly 1 liter) pudding basin is ideal for these quantities. If you use a bowl with very sloped sides, you may need to adjust how you cut the bread to ensure it fits snugly.
• Is this recipe vegetarian/vegan? Yes! The pudding itself is naturally vegan as it contains only fruit, sugar, and bread. Just ensure your bread does not contain milk products, and serve it with a dairy-free cream or yogurt.

Try More Recipes:

• Delia Smith Tiramisu​ Recipe
• Delia Smith Traditional Raspberry Trifle​ Recipe
• Delia Smith Plum Pudding Recipe