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Raspberry Summer Pudding (English Style)

Raspberry Summer Pudding (English Style)


"For best results, you will need to make this divine dessert the day before you plan to serve it."
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8 h 30 m servings 632 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 632 kcal
  • 32%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 142g
  • 46%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
  2. Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
  3. The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

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Read all reviews 14
  1. 18 Ratings

Most helpful positive review

I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup ...

Most helpful critical review

I've had summer pudding in Britain and loved it, but this was not very popular at my house. It was way too sweet and I had to make extra raspberry sauce to have enough. Luckily I was using raspb...

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I had this dessert recently in England and it was delicious so thanks Clinton for posting it. Because I'm on Weight Watchers, I changed the recipe by using 6 cups of mixed berries, and 1/2 cup ...

This is very odd looking when set and turned onto plate, yet sooooo wonderful, a real taste treat. I realized too late that the reason for a weight on top was to encourage the top slice of bread...

I did not actually make this, my friend did for me for my birthday, while she used mixed berries rather than just raspberries, I must was divine!!!!! I loved it :) Great recipe :)

This is great. I used a mixture of fresh raspberries, blackberries, red currants, blueberries and strawberries. The sugar content may seem large, however it is used to give the fruit a jam like...

Easy to make and uses ingredients that most people have around the house, with the exception of the fresh raspberries. I used frozen raspberries, which I think created too much juice. Also, th...

I was a little hesitant about the slices of bread but this was very tasty and really easy to do.

I used buttercrust homestyle white bread from the bakery (the best white bread ever IMO) and refrigerated the pudding overnight weighted down with two cans of veggies. I trimmed the crust off ...

I also used whole wheat bread (it was fresh ground, whole wheat bread that was a bit crusty). WOW,it was delicious! I could not stop eating it, and even my kids gobbled it up. Easy, delicious...

I didn't have fresh raspberries, so I used 1 1/2 cups of strawberries and 2 banana's with whole wheat bread instead of white then added a little cinnamon. Everyone LOVED this. Reminds me of bre...

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