Summer pudding

This summer pudding is great way to enjoy seasonal soft fruits that are packed full of nutrition - enjoy them fresh when they are in season or frozen, if not.  Freezing retains vitamin c content very well and frozen fruit   is often a very economical alternative to fresh.  Either way, enjoy a nutritious dessert full of fibre and vitamin C and only 2g fat per portion too!



  • 350g fresh or frozen raspberries
  • 350g frozen of fresh blueberries
  • 100g blackberries
  • 50-100ml water
  • 100g caster sugar
  • 7 slices medium sliced white bread, one day old
  1. Wash any fresh fruit you are using in a colander. Place the fruit and sugar into a saucepan and add a little water.  Gentle heat in the pan and stir gently so as not to break up the fruit.  Heat for about 4-5 minutes, until the fruit juices begin to run.
  2. Remove the fruit and strain, retaining the juice. Set the fruit aside to cool.
  3. Remove the crusts from the bread and dip each slice into the retained juices and soak well. Place the bread gently into a 1½ pint pudding basin, cutting or tearing the pieces until the basin is fully lined, pressing gently with your fingertips to fill any gaps or holes.
  4. Pour in the fruit and cover the base with more soaked bread. Place a plate on top of this and then put a set of heavy pans/weight on top to help the pudding set.  Chill overnight.

When you are ready to eat the pudding, run a knife carefully between the pudding and basin to loosen it, and turn carefully onto a serving plate.  Enjoy with additional fruit, syrup and a small dollop of low fat crème fraiche.

Click here to download recipe 

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