Nutrition and Diet

Summer Pudding

This delicious British pudding is far too good to save for summertime only! You can enjoy it all year round by using frozen fruits eg summer fruits which you can find in most supermarkets at very affordable prices.

Number of servings: 4
Preparation time: 5 mins
Cooking time: 10 mins plus several hours chilling time
Suitability for Vegetarians: Yes

Nutrition information (and percentage GDA) per portion:

Energy (kcal)



Fat (g)



Saturated Fat (g)



Salt (g)



Sugar (g)



Traffic light data:
LOW Saturated Fat
MED Salt
MED Sugar


  • 225g (8oz) fresh or frozen mixed fruit such as raspberries, loganberries, blackcurrants and redcurrants
  • 150ml (1/4 pint) water
  • Caster sugar, to taste
  • 4-6 medium slices of bread from a large loaf (white or wholemeal), crusts removed
  • Fresh redcurrant sprigs and mint leaves, to decorate


  1. Put fruit into saucepan, add water, cover and cook gently until fruit is tender. Remove pan from heat and add enough sugar to sweeten to taste.
  2. Reserve 1 slice of bread. Cut remaining bread slices into fingers and use about two-thirds of bread fingers to line a 600ml (1 pint) pudding basin.
  3. Half-fill bread-lined basin with half of fruit and top with layer of remaining bread fingers. Spoon remaining fruit into basin and top this with lid of bread using reserved slice of bread, shaped to fit.
  4. Pour over any remaining fruit juices and cover with a plate that just fits inside basin. Place a weight on top of plate, cool, then chill for several hours or overnight before serving.
  5. Carefully unmould pudding onto serving plate and decorate with redcurrants prigs and mint leaves.

Serving suggestion:
Serve with low fat custard or fromage frais.

Nutrition fact:
This pudding is low in fat (using bread rather than pastry) and is bursting with a variety of colourful fruits which can count towards your ‘5 a day’! 

Reproduced with the kind permission of the British Heart Foundation.