Summer Pudding

Marchpane & Medlar

Vegan Summer Pudding
Prep Time: 15M
Cooking Time: 15M
Serves: 4

What better way to complete an alfresco feast on a balmy evening than with a good old-fashioned summer pudding?

Take the freshest of seasonal berries and allow them to magically transform a loaf of bread into this delectable summertime dessert. Honestly, the quicker you try this the quicker your tastebuds will thank you for it. This is as hearty as it is sweet.

If you use the proportions below, the recipe should serve four although the temptation not to share it is immense. Everyone loves summer pudding and it’s easy to see why. Pick your favourite fruits to tailor the subleties of the taste to make it even better! Whilst I have a preference for blueberries, don’t feel afraid to experiment with any combination of strawberries, raspberries, blackberries, redcurrants, or even blackcurrants.

If you enjoyed this recipe, why not try some of our other vegan puddings? They’re all fully plant-based and all fully delicious!

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Ingredients

  • 6 large slices of bread, crusts removed
  • 100g / 3½ oz sugar
  • 75ml / 2.5 fl oz water
  • 700g / 1½ lb soft fruit (e.g. strawberries, raspberries, blueberries, blackberries, redcurrants, blackcurrants)

What better way to complete an alfresco feast on a balmy evening than with a good old-fashioned summer pudding?

Take the freshest of seasonal berries and allow them to magically transform a loaf of bread into this delectable summertime dessert. Honestly, the quicker you try this the quicker your tastebuds will thank you for it. This is as hearty as it is sweet.

If you use the proportions below, the recipe should serve four although the temptation not to share it is immense. Everyone loves summer pudding and it’s easy to see why. Pick your favourite fruits to tailor the subleties of the taste to make it even better! Whilst I have a preference for blueberries, don’t feel afraid to experiment with any combination of strawberries, raspberries, blackberries, redcurrants, or even blackcurrants.

If you enjoyed this recipe, why not try some of our other vegan puddings? They’re all fully plant-based and all fully delicious!

Method

  • Cut the bread into neat fingers.
  • Slowly heat the sugar and water together in a saucepan over a low heat until the sugar dissolves.
  • Add the fruit and simmer gently for about 7-10 minutes. Reserve a few spoonfuls of juice.
  • Line the base and sides of a 1 litre basin with bread fingers.
  • Add half of the hot fruit and cover with more bread fingers. Pour in remaining fruit and top with the remaining bread. Cover with a saucer or plate and place a heavy weight on top.
  • Refrigerate overnight.
  • Turn out onto a plate. If there are any white patches, spoon a little of the reserved juice over them.
  • Serve with your favourite vegan cream or ice cream alternative. Elderflower sorbet would make a light, refreshing, summery accompaniment.

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