Summer pudding

A classic dessert suited to an Australian summer.

Summer pudding

Credit: Louise Lister

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Sweet and sharp, light but filling and so wonderful with a great Australian fortified dessert wine. It may not be the cheapest dessert, but it's one of the most delicious!


250 g strawberries
125 g blueberries
250 g raspberries
1 cup water
125 g organic raw sugar
1 loaf dense white bread, unsliced


Rinse fruit. Remove the strawberries leafy tops and roughly chop strawberries. Make a sugar syrup by melting the sugar with a cup of water over a medium high heat in a medium saucepan.

When the syrup is boiling, add the strawberries and cook for one minute. Add blueberries and raspberries. Bring to the boil again. Strain fruit through a fine colander or sieve, reserving the syrup. Allow fruit to cool.

Cut crusts from the bread and slice thinly. Line a small pudding bowl (around one-litre capacity) with bread slices. Try to cut pieces that fit together so as to not create large 'cracks' in the bread lining.

Spoon cooled fruit into the bowl and top up with some of the syrup. Cut a top for the pudding from the bread. Cover bowl with cling wrap to protect the contents from odours, then cover with a heavy dish and refrigerate overnight. The weight of the plate will gently push down on the pudding and stop the bread from floating up.

To serve, turn pudding out onto a serving plate. Slice and serve with a little pure cream and a few spoonfuls of the syrup on top.