Summer Pudding with Clotted and Ice Cream

For a delicious taste of summer it's hard to beat Nigel Smith's traditional British pudding, served with clotted and ice cream.
Summer Pudding with Clotted and Ice Cream
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 24 hrs chilling
  • Effort: easy



  • 450 g raspberries, strawberries, blackberries, redcurrants
  • 115g-150g caster sugar
  • juice of 1 oranges
  • 8 fine slices white bread
  • clotted cream, to serve
  • vanilla ice cream, to serve


1. Place the raspberries, strawberries, blackberries and redcurrants in a saucepan. Add the caster sugar and orange juice. Bring to the boil, cover and simmer for 4 minutes.

2. Sieve the mixture, separating the juice and the fruit.

3. Roll out the bread gently with a rolling pin. Dip the bread slices into the berry juice and line a bowl with the bread.

4. Fill the bread-lined bowl with the fruit and cover with a 'lid' made from juice-dipped bread. Cover with cling film and press with a weight. Refrigerate for 24 hours.

5. Heat the remaining juice in a pan and reduce by half to make a syrup. Cool and chill.

6. Turn out the summer pudding onto a serving plate and pour over the syrup. Decorate with a sprig of mint and serve with clotted cream and vanilla ice cream.

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