Delia Smith Summer Fruit Pudding

This Delia Smith summer fruit pudding is a classic British dessert made by lining a bowl with bread, filling it with jewel-bright berries, then chilling it until perfectly sliceable. The texture is soft and gently squidgy at the edges, with a burst of sweet-tart fruit and a lovely berry-soaked “crust” where the bread turns ruby red. It is an easy, no-fuss recipe that looks far more impressive than the effort involved. Total time is about 30 minutes of hands-on work, plus at least 6 hours chilling.

Ingredients

For the summer fruit filling

• 500g strawberries, hulled and halved (quarter if large)
• 250g raspberries
• 250g blackberries
• 200g redcurrants (or blackcurrants), removed from stalks
• 150g blueberries (optional)
• 120 to 180g caster sugar, to taste (start lower if your fruit is very sweet)
• 2 tbsp lemon juice

For the bread lining

• 10 to 12 slices white sandwich bread, slightly stale
• A little butter or neutral oil, for greasing the basin
• 1 to 2 tbsp soft butter (optional, for a richer finish)

To serve (optional)

• Double cream or softly whipped cream
• Crème fraîche or Greek yogurt
• Vanilla ice cream
• Extra berries
• Icing sugar and a few mint leaves

How to Make Delia Smith Summer Fruit Pudding

• Prepare the oven: You do not need the oven for this recipe, but do clear a good spot in the fridge and make sure you have a plate that will fit over your basin for weighting.
• Prepare your basin: Lightly grease a 1.2 litre pudding basin (or a deep bowl). For stress-free unmoulding, line it with a large piece of cling film, pressing it neatly into the shape with a little overhang.
• Start the fruit (the juicy base): Tip the redcurrants (or blackcurrants) into a large saucepan with the sugar and lemon juice. Warm over medium heat for 2 to 3 minutes, stirring, until the currants burst and the pan looks properly juicy.
• Cook the rest of the fruit: Add the strawberries, blackberries, blueberries (if using) and about half the raspberries. Simmer gently for 2 to 4 minutes, just until the fruit softens and the juices turn glossy and deep coloured. Keep it gentle so you do not lose that fresh berry flavour.
• Cool slightly: Take the pan off the heat and stir in the remaining raspberries so they keep their shape. Leave the fruit for 10 minutes so it is hot but not boiling when you dip the bread. Taste the juice and add a little more sugar if it needs it.
• Prepare the bread: Remove crusts from the bread. Cut a round (or fitted pieces) for the base and another for the lid. Cut the remaining slices into rectangles or triangles to line the sides. Slightly stale bread is easier to handle and less likely to tear.
• Line the basin: Dip each piece of bread quickly into the berry juice (both sides) and arrange it in the basin, overlapping slightly. Take your time here as gaps can become pale patches later. If you like, lightly butter the undipped side of the bread before dipping for a richer finish.
• Assemble the pudding: Spoon all the fruit and as much juice as you can into the bread-lined basin. Tap the basin gently on the counter to settle the fruit into corners. Top with the lid pieces of bread, dipping them in the juice first, and press down lightly to seal.
• Chill and set: Cover the top with cling film or baking parchment. Sit a small plate or saucer on top and add 1 to 2 tins as weights. Refrigerate for at least 6 hours, preferably overnight, so the bread stains evenly and the pudding slices cleanly.
• Unmould and serve: Remove the weights and uncover. Invert onto a serving plate and lift off the basin. Peel away cling film if used. Slice into wedges and serve with cream, crème fraîche, or ice cream. Spoon over any leftover berry juice from the pan.

Tips

How do I stop pale patches or gaps in the bread?

Overlap the bread pieces slightly and press them snugly against the bowl. Dip quickly but thoroughly in the hot juice so every surface is stained. If you spot a gap, patch it with a small dipped piece of bread before adding the fruit.

Why is my summer fruit pudding too wet to slice?

It usually needs more chilling time or a slightly tighter bread lining. Chill overnight if you can, and make sure the bread lid is well fitted and pressed down. Also avoid adding extra liquid, especially if using frozen fruit which releases more juice.

Can I make it less sweet without losing the flavour?

Yes. Start with 120g sugar, then taste after simmering. The lemon juice helps the fruit taste bright even with less sugar. If your berries are very ripe, you may not need the full amount.

What is the best bread to use?

Soft white sandwich bread (slightly stale) is the most reliable. Wholemeal and seeded breads can work, but they give a heavier texture and the colours look less vibrant.

Serving Suggestions

• Serve with softly whipped double cream and a dusting of icing sugar.
• Add a spoonful of crème fraîche for a tangy contrast.
• Pair with vanilla ice cream for a simple dinner-party dessert.
• Scatter over extra fresh berries and a few torn mint leaves.

Storage

Room temperature

This dessert should not be kept at room temperature for long. Serve straight from the fridge and return leftovers within 1 to 2 hours.

Refrigerator

Keep covered in the fridge for up to 2 days. It is at its neatest on day one, but still tastes great the next day, just a little softer around the edges.

Freezing

Freezing the assembled pudding is possible, but the bread softens further as it thaws and the texture is less tidy. If you want to get ahead, freeze the cooked fruit mixture (without bread) for up to 3 months, then thaw overnight in the fridge and assemble fresh with bread.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 54 g
• Protein: 5 g
• Fat: 2 g
• Saturated Fat: 0.5 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on the exact fruit, bread, and serving additions used.

FAQs