Delia Smith Summer Fruit Pudding

Name: Delia Smith Summer Fruit Pudding
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 450g fresh strawberries; 225g fresh raspberries; 225g fresh blackcurrants; 225g fresh redcurrants; 175g caster sugar; 2–3 tbsp water; 10–12 slices white sandwich bread; Butter for greasing

Delia Smith Summer Fruit Pudding is a classic British dessert made with soft white bread and a generous filling of fresh summer berries. As it chills, the fruit juices soak into the bread, creating a beautifully coloured, tender sponge-like texture with a bright, tangy-sweet flavour. This is an easy, make-ahead pudding that looks impressive yet requires no baking. Allow around 30 minutes to prepare and at least 6 hours or overnight to chill for the best result.

Ingredients

For the Fruit Filling

450g fresh strawberries, hulled and halved
225g fresh raspberries
225g fresh blackcurrants
225g fresh redcurrants
175g caster sugar
2–3 tbsp water

For the Bread Case

10–12 slices soft white sandwich bread
Butter, for greasing the basin

To Serve

Extra fresh berries
Lightly whipped double cream

How to Make Delia Smith Summer Fruit Pudding

Prepare the basin: Lightly butter a 1.2-litre pudding basin. Line the base with a circle of baking parchment to help with easy turning out later.
Cook the fruit: Place the blackcurrants, redcurrants, sugar and water into a large saucepan. Bring gently to a simmer and cook for 3–4 minutes until the juices begin to run. Stir in the raspberries and strawberries and remove from the heat. Leave to cool slightly.
Prepare the bread: Trim the crusts from the bread slices. Cut one circle to fit the base of the basin, then cut the remaining slices into neat triangles or rectangles to line the sides.
Line the basin: Dip each piece of bread briefly into the warm fruit juices and use them to line the basin, overlapping slightly so there are no gaps. Reserve some slices for the top.
Fill the pudding: Spoon the fruit mixture into the lined basin, pressing down lightly to remove air pockets. Cover the top with the remaining bread slices, dipping them in juice first so they colour evenly.
Chill and set: Place a small plate on top that fits just inside the rim and weigh it down with a tin or jar. Refrigerate for at least 6 hours or overnight so the bread absorbs all the juices.
Turn out and serve: Run a knife carefully around the edge. Invert onto a serving plate and lift away the basin. Spoon any remaining juice over the top and decorate with fresh berries.

Tips for the Best Summer Fruit Pudding

Why is my pudding pale in places?

Make sure every slice of bread is lightly dipped in the fruit juices before lining the basin. Any dry patches will remain white after chilling.

Can I use frozen fruit?

Yes, but thaw it fully first and reduce the added water slightly, as frozen fruit releases more juice.

How do I stop the pudding from collapsing?

Press the fruit down firmly and chill overnight with a weight on top. This helps the pudding hold its shape when turned out.

What is the best bread to use?

Soft white sandwich bread works best because it absorbs the juices evenly and creates a smooth finish.

Serving Suggestions

Serve with lightly whipped double cream
Add a spoonful of Greek yogurt for a tangy contrast
Scatter with extra fresh berries for colour
Pair with a chilled glass of sparkling elderflower

Storage

At Room Temperature

Not suitable for room temperature storage. Keep chilled until ready to serve.

In the Refrigerator

Store covered in the fridge for up to 2 days. The flavour improves as it rests, but it is best enjoyed within 24 hours.

Freezing

Freezing is not recommended, as the texture of the fresh fruit will become watery once thawed.

Nutrition

Calories: 280 kcal
Carbohydrates: 55g
Protein: 5g
Fat: 2g
Saturated Fat: 0.5g
Sodium: 220mg

Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs

Can I make summer fruit pudding the day before?

Yes, in fact it is best made a day ahead. Chilling overnight allows the bread to fully absorb the fruit juices and improves both flavour and texture.

What size pudding basin should I use?

A 1.2-litre pudding basin works perfectly for this quantity and gives a nicely rounded shape.

Can I reduce the sugar?

You can slightly reduce the sugar if your fruit is very sweet, but keep enough to balance the sharpness of currants.

How do I turn it out neatly?

Run a thin knife around the edge and dip the outside of the basin briefly in warm water before inverting onto a plate.