Recipe of the Month

Here is a delicious ‘Summer Pudding’ recipe from our Head Chef, Paul Branford at The Best Weston George Hotel in Norwich.

The Arlington Grill

With an abundance of Norfolk summer berry fruits available, one of the best ways of serving them is in an English Summer Pudding. A Summer Pudding Recipe is quick, easy to prepare the day before a summer Sunday lunch for a perfect pudding. Serves 4 – 6 people.


2 tbsp water

5oz / 150g sugar

1lb/450g washed, mixed summer fruits

4 – 6oz/100 -150g thin sliced white bread, crusts removed

Whipped cream or custard sauce

Preparation:  20 minutes

With a range of summer fruits such as peaches, plums and cherries, remove all stones and slice into pieces.  Great berries to use include raspberries, strawberries, red and blackcurrants, and blackberries, that should be washed and cut into if need be.

Stir the water and sugar together and bring to a gentle boil. Add the berries and fruits and stew very gently until softened but still retain their shape.

Line a 1½ pint pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices. Place a saucer with a weight on top (a can of beans is ideal) and leave overnight in a cool place.

The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.  If it’s a really hot summer’s day, then maybe serve with vanilla ice cream as a refreshing alternative to the whipped cream or custard.

Hope you enjoy our delicious ‘Summer Pudding’ with all the taste of summer.

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