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Photo of Summer pudding by WW

Summer pudding

Total Time
35 min
20 min
15 min
Whip up this show-stopping pudding soaked in flavoursome berries. Only 4 ingredients and 20 mins of prep!


Frozen berries

400 g

Frozen raspberries

400 g

Caster sugar

½ cup(s), (110g)

White bread

9 slice(s), (day-old)


  1. Combine the berries and sugar in a medium saucepan over low heat. Cook for 5 minutes or until the berries have thawed and the sugar has dissolved. Strain through a sieve into a large bowl. Place the berries in a separate bowl.
  2. Using a large round biscuit cutter, cut 1 slice of bread into a disc to fit the base of a 1.5L (6-cup) capacity pudding basin. Brush the disc of bread with some of the berry juice and place it, juice-side down, into the pudding basin. Cut the crusts from the remaining bread slices. Reserve 3 slices. Cut the remaining slices in half. Brush the bread halves with berry juice and arrange them, juice-side down, around the side of the pudding basin, slightly overlapping to cover the whole surface.
  3. Spoon the berries into the bread case and pour three-quarters of the remaining juice over them. Brush the reserved bread with remaining juice and use to cover the berries, juice-side up, trimming to fit. Cover with plastic wrap. Place a plate (one that fits inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place the pudding in the fridge for 8 hours or until set.
  4. To serve, turn the pudding onto a serving plate and carefully remove from the pudding basin. Cut into wedges to serve.


SERVING SUGGESTION: 2 tablespoons low-fat vanilla yoghurt.