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Emily Roux's Late Summer Fruit Pudding

I recommend making one large pudding. Although individual puddings look more elegant on a plate, the ratio of bread to berries just doesn’t work for me. And making your pudding in a loaf tin instead of the more traditional pudding basin makes it much easier to slice and serve in neat portions.

Emily Roux's Late Summer Fruit Pudding

The whole Roux clan are huge fans of this classic English dessert – a peculiarly successful marriage of bread and wonderfully succulent fresh berries. Incredibly simple to make, low in calories (if you are counting) and almost no cooking involved, this is the perfect recipe for beginners or busy families. The combination of intensely coloured, juicy berries and mint-scented Chantilly lifts this sweet and refreshing dessert to new heights.

About this recipe

Preparation Time 15 Minutes
Cooking Time 10 Minutes
Makes 1 loaf tin
Emily Roux's Late Summer Fruit Pudding Emily Roux's Late Summer Fruit Pudding


For the pudding

  • 400g strawberries
  • 200g blackberries
  • 300g blueberries
  • 300g raspberries
  • 3 tbsp sugar
  • scraped seeds of 1 vanilla pod
  • 8 to 10 slices of good quality bread (crusts removed)

For the Chantilly cream

  • 350ml whipping cream
  • 2 tbsp icing sugar
  • 1 tbsp fresh mint leaves, roughly chopped



Fruit Notes: Technically, you can use as many different soft fruits as you like, though purists prefer to stick to red and black currents to create the beautiful and intense red colour that distinguishes Summer Pudding. At this time of year, I like to make use of the profusion of blackberries and the last of the home-grown strawberries and raspberries.


Bread Notes: The type of bread you use makes a big difference. I have chosen a classic white bloomer, however raisin bread or brioche would do wonders for this already scrumptious dessert.


To prepare the Chantilly cream: Place the whipping cream into a small saucepan and heat gently. Once the cream is warm (but not boiling), remove the pan from the heat, mix in the mint leaves and seal with cling film.


Leave the mint to infuse until the cream is cold, then pass it through a sieve and discard the mint leaves. Leave the cream to cool overnight before whipping up like a traditional Chantilly. If you have a sweet tooth, add a couple of tablespoons of icing sugar.


To prepare the bread pudding: Prepare your fruit, hull the strawberries. Make sure all the fruit is roughly the same size so that it cooks at the same speed.


Place the fruit in a large saucepan with the sugar and scraped vanilla pod. Simmer gently for 4 to 5 minutes (about 10 minutes if using frozen fruits) until softened but still holding its shape, take care not to overcook.


Carefully drain over a large bowl, reserving the delicious dark juice. Whilst the juice is cooling, line your tin/mould with cling film (this will help the pudding to keep its shape).


One by one, dip the slices of bread into the juice and use them to line the bottom and sides of your pudding tin. Make sure the slices overlap to stop the juice seeping out when you add the fruit. Leave sufficient bread overlapping the rim of the tin on each side to enclose the fruit entirely.


Finally, spoon all of the fruit and its remaining juices into the bread-lined tin. Seal firmly with the overlapping bread and a layer of cling film. Place weights, for example, bags of rice or heavy tins on top of the pudding before leaving it to cool overnight in the fridge.


The next day, remove the weights and turn the pudding out onto a serving dish. Decorate with fresh berries and serve with generous dollops of mint-infused Chantilly.

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