August Blog

posted in: Monthly Blog, News | 0


A mouth-watering dessert that embodies summer itself, our Summer Pudding recipe is the perfect treat after a Sunday roast with family and friends.


  • 500g strawberries, raspberries, blackberries, blackcurrants and redcurrants
  • 3 tbsp elderflower cordial
  • 1 teaspoon vanilla essence
  • 125g caster sugar
  • 8 slices crustless sliced white bread


  • Extra berries
  • Cream
  • Mint leaves

Step by step:

  • Tip 500g Strawberries, raspberries, blackberries, blackcurrants and redcurrants, 3 tbsp elderflower cordial and 125g caster sugar plus a teaspoon of vanilla essence into a pan. Gently heat, stirring, for 5 minutes.
  • Sieve the hot fruit over a bowl.
  • Line four 200ml pudding basins with clingfilm, then with medium sliced white bread (crusts discarded) (8 slices) briefly dipped in the fruit juice – use circles for the bases (and lids) and fingers for the sides. Fill in any gaps with smaller pieces of bread.
  • Divide the fruit between the basins, add bread lids and cover with clingfilm. Put a saucer on top of each pudding and a weight on each saucer.
  • Chill overnight. Turn out and dust with icing sugar. Serve with extra berries, cream and mint leaves.

Let us know if you give it a try before summer ends! Tag us or send in your pics @saracensheadnorfolk