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A large summer pudding served with fresh berries and hydrangeas

Easy Summer Pudding

A naturally vegan pudding, filled with beautiful red berries.
5 from 41 votes
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Course: Dessert
Cuisine: British
Diet: Vegan
Keyword: 30 Minute Dessert
Prep Time: 10 minutes
Chilling time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 people
Calories: 211kcal
Author: Freya


  • 1 1 litre pudding basin lightly buttered


  • 10 slices White Bread crusts removed
  • 600 g mixed berries I use a mixture of raspberries, blackberries and redcurrants but don't be too hung up on the ratios
  • ½ cup Sugar I use golden caster sugar


  • Remove any stems or leaves from your fruit and place in a large saucepan.
  • Add the sugar and gently bring up a simmer.
  • Simmer for only 3 or 4 minutes, allowing the sugar to dissolve and the fruit to start breaking down. Remove from the heat.
  • Taking one of your slices of bread (crusts removed), press it firmly into the bottom of your prepared pudding basin.
  • Using the 4 or so slices, line the sides of the basin, overlapping to form a nice tight seal. Make sure there are no visible gaps.
  • Now pour in the fruit, making sure you leave about a centimetre from the top of the basin.
  • Cover the top with the remaining slices of bread.
  • Place a clean saucer over the top of the basin and place some heavy cans on top. This will help the pudding to firm up.
  • Refrigerate overnight, preferably, but at least 4 or 5 hours.
  • To turn out, remove the saucer and cans and replace this with your serving dish.
  • Turn the plate and pudding basin over so that the plate is now at the bottom, and gently lift up the pudding basis so that the pudding is unmoulded.
  • Cut into wedges and serve with cream.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 211kcal | Carbohydrates: 47g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 141mg | Potassium: 106mg | Fiber: 4g | Sugar: 29g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg