Youthing Summer Pudding
Recipe type: Puddings
This summer pudding is an antioxidant rich, sugar and dairy free version of the traditional British pud. Bursting at the seams with delicious berries, their disease fighting antioxidants, fibre and vitamins can slow age related cell deterioration and protect cells from oxidant and inflammatory damage.
Serves 4
  • ¾ of a white gluten-free bread loaf
For The Sauce
  • 8 large frozen strawberries
  • 200g frozen raspberries
For The Filling
  • 100g frozen strawberries, topped and sliced
  • 150g frozen blueberries
  • 150g frozen raspberries
  • A squeeze of lemon juice
  1. To make the sauce, gently warm the fruit to release the juice.
  2. Put the berries into a liquidizer with 50ml water and whiz until liquid.
  3. If the sauce looks too thick, thin it by adding a little more water - you want a runny consistency that will easily seep into the bread.
  4. Cut the bread into 1cm thick slices, removing the crusts.
  5. Infuse a few slices of bread with the liquefied fruit mixture and use to line the base and sides of a 600ml pudding basin or Pyrex bowl.
  6. Or 4 individual timbals.
  7. To make the filling, put the mixed fruits into the basin or bowl, sprinkling the lemon juice on top. Stir and fill the lined bowl or timbals with the fruit.
  8. Dip some more of the bread into the sauce and entirely cover the fruit with the soaked bread.
  9. Cover the pudding with greaseproof paper and put a plate on top that fits the basin exactly.
  10. Place something heavy on top of the plate to weigh it down.
  11. Leave in the fridge overnight.
  12. Before serving, ease the pudding out of the basin or bowl by running a palette knife around the inside of the container.
  13. Then gently turn out on to a plate, spooning any reserved sauce over the pudding.
Recipe by EPJHealth at