Traditional Australian Summer Pudding Recipe

Name: Traditional Australian Summer Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 slices white bread, thick slices, preferably 2- or 10 day old bread, crusts removed; 100 g black currants; 100 g red currants; 100 g blueberries; 150 g blackberries; 200 g raspberries; 350 g strawberries; 3/4 cup caster sugar; 1 teaspoon lemon juice; 2 tablespoons kirsch (optional); 4 tablespoons water; extra fruit, and leaves to place around the base of the pudding, to decorate; Cardamom Cream; 6 cardamom pods, seeds from, very finely crushed; 1 1/4 cups heavy cream

Servings: persons

10 slices white bread, thick slices, preferably 2- or 10 day old bread, crusts removed
100 g black currants
100 g red currants
100 g blueberries
150 g blackberries
200 g raspberries
350 g strawberries
3/4 cup caster sugar
1 teaspoon lemon juice
2 tablespoons kirsch (optional)
4 tablespoons water
extra fruit, and leaves to place around the base of the pudding, to decorate
Cardamom Cream
6 cardamom pods, seeds from, very finely crushed
1 1/4 cups heavy cream

1
Cut a large round from one of the slices of bread to fit in the bottom of a six-cup pudding bowl or basin. Cut the remaining slices in half and use to line the sides of the bowl, overlapping the slices slightly and trimming where necessary. Once you have finished lining the bowl, you should have enough bread left over for the top.
2
Put the redcurrants, blackcurrants and blueberries in a saucepan with the sugar, lemon juice, water and kirsch (if using) and heat gently until the sugar has dissolved and the juices start to flow from the berries. Add the remaining fruits - the blackberries, raspberries and strawberries - and heat gently for 5 minutes or until the berries have just softened. Remove from the heat.
3
Spoon the fruit and juice into the lined pudding bowl and cover with the reserved bread, then cover with plastic wrap. Stand the bowl on a plate or small plastic tray to catch any juices. Place a small, flat plate on top of the pudding and add some extra weight, ideally about 1 kilo. Two tubs of margarine would do the job! Chill the pudding overnight.
4
When you are ready to serve the pudding, remove the weights and the plate and plastic wrap, and using a palette knife, gently loosen it from the sides of the bowl. Invert the pudding onto a plate, preferably one with a small lip, to retain the juices and keep them on the plate. Shake gently to release the pudding, decorate with extra fruit around the base of the pudding and serve the pudding with cardamom cream.
5
Cardamom Cream: Mix together the cardamom seeds and the cream and chill for two hours.
6
Chef's Tip: To prevent gaps appearing in the bread as you line the bowl, trim the sides of each slice at an angle so that the slices fit more easily around the bowl.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 slices white bread, thick slices, preferably 2- or 10 day old bread, crusts removed, 100 g black currants, 100 g red currants, 100 g blueberries, and more.

Yes, Traditional Australian Summer Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Traditional Australian Summer Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions