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.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Summer Pudding
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.