Easy Summer Pudding Recipe with Fresh Blackcurrants & Redcurrants

Why You’ll Like It

In this easy summer pudding recipe, we return to the roots of this classic dish while showcasing vibrant berries, such as blackcurrants and redcurrants. These tart gems add a burst of colour and a zippy contrast to the natural sweetness of strawberries and raspberries.

The benefits of this light, fruity dessert

• ✔ Lower in calories than most creamy desserts.
• ✔ Packed with antioxidants from mixed berries.
• ✔ Perfect use for seasonal fruits like currants and cherries.

Plus, it’s incredibly easy to make and looks stunning on the plate—especially when that glossy berry juice seeps into every layer of bread.

Tips for Perfect Summer Pudding Every Time

1. To Avoid a Soggy Pudding – 
   • Use stale bread – fresh bread turns mushy.
   • Let it chill under pressure to absorb juices evenly.
2. Pudding size – If you use smaller individual ramekins, reduce chilling time to 6 hours.
3. Summer pudding with blackcurrants and redcurrants gives the dish its signature tartness and deep colour. Always use ripe, fresh berries for best results—or high-quality frozen if fresh isn’t available.

What You’ll Need

Summer Pudding Ingredients

• Bread  – 8 Stale white sandwich bread, sliced medium thickness.  Avoid seeded or granary breads. 
• Brioche or challah can be used for a richer version
• Mixed summer berries – 875g (1¾ lb) – Use a mix of strawberries, redcurrants, blackcurrants, cherries, and raspberries.
• Caster sugar – 150g (5 oz)
• Water – 75ml (2½ fl oz)
• Liqueur – 2 tbsp Framboise or crème de cassis Liqueur 
• Add-ons – Crème fraîche or Greek yoghurt (to serve)

Variations

Choosing the Best Berries for the Summer Pudding

• Replacing currants: No redcurrants? Increase blackcurrants and vice-versa. If you omit totally red currants or black currants your pudding will lack tart. If you have no currants at all then exchange with raspberries.
• Adding sweetness: Raspberries, strawberries and cherries are interchangeable with each other.
• Using Frozen Berries – Ensure berries are defrosted and drained before cooking.

Summer Pudding Bread Variations

• Stale white sandwich bread, sliced medium thickness
• Avoid seeded or granary breads
• Brioche or challah can be used for a richer version

Step-by-Step Instructions

1. Prepare the Bread Lining. Set aside two slices for the top. Use the rest to line your pudding basin. Trim to fit, ensuring no gaps.
2. Cook the Firmer Fruits. In a saucepan, add redcurrants, blackcurrants, cherries, sugar, and water. Heat gently until the juices release. Simmer until just tender, dissolving the sugar.
3. Add Softer Berries & Liqueur. Off the heat, stir in halved strawberries, raspberries, and your choice of liqueur.
4. Assemble the Pudding. Spoon fruit and half the juices into the lined bowl. Top with reserved bread slices.
5. Press & Chill. Cover with a saucer and weigh it down. Refrigerate for at least 8 hours or overnight.
6. Unmould & Finish. Run a knife around the edge and invert. Pour reserved juice over any pale patches.
7. Serve with Crème Fraîche or Yoghurt. Slice gently. Spoon over a dollop of crème fraîche or Greek yoghurt for tangy contrast.

Saving the Summer Pudding for Later

Proper storage will help maintain the pudding’s texture and flavour. Once assembled and chilled, store the summer pudding in the refrigerator.

Refrigerate:

Cover it tightly with plastic wrap or place it in an airtight container. It will keep well for up to 3 days. If you’ve already unmoulded and served the pudding, any leftovers can be wrapped or stored in a sealed container. Keep any reserved berry juice in a separate container, which can be spooned over the pudding again just before serving to refresh its look and flavour.

Freezing:

You can also freeze summer pudding for up to 1 month. To do so, wrap the whole, unmoulded pudding tightly in cling film and foil to prevent freezer burn. Thaw it slowly overnight in the refrigerator before unmoulding and serving. Keep in mind, though, that freezing may slightly change the texture of the bread, making it a bit softer. It’s best not to freeze the pudding with garnishes like crème fraîche or yoghurt—these should be added fresh when serving.

Serving Suggestions

Summer pudding is at its best when served cold, making it a stunning centrepiece dessert. To serve:

1. Slice the pudding gently into wedges
2. Place them on chilled dessert plates.
3. Drizzle the reserved berry juice over the top to give it a glossy, vibrant finish.
4. Add a generous spoonful of crème fraîche, Greek yoghurt, or whipped cream on the side as a delicious tangy contrast to the sweet and tart berry mixture.

To take the presentation up a notch:

• Garnish with fresh mint leaves, a sprinkle of powdered sugar, or a few extra fresh berries scattered around the plate.
• Pair it with another treat, a scoop of vanilla bean ice cream works beautifully, offering a creamy complement to the juicy pudding.
• For a drink pairing, consider serving it with a glass of sparkling rosé or a light berry-infused mocktail.

Depending on the type of occasion you’re serving this dessert, you might want to serve individual portions in glass cups for a trifle-style presentation. This looks lovely on a dessert table.

Adding a lemon curd drizzle or a touch of citrus zest can brighten the flavours and add an elegant touch.

Health Info