Gluten Free Summer Pudding
Soft summer berries soaked into slices of gluten free bread, set overnight and turned out in a glossy ruby dome.
- Time9 hr
- LevelMedium
- Costabout £0.97 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the fruit, sugar and water in a pan over a low heat. Cook gently for 5 minutes until the sugar dissolves and the juices run, but the fruit still holds its shape.
5 min - 2
Strain the fruit over a bowl, keeping the juice. Taste the juice and add a little more sugar if the fruit is very tart.
- 3
Lightly oil a 1 litre pudding basin and line it with a piece of cling film that overhangs the sides.
- 4
Cut 1 slice of bread to fit the base of the basin and soak one side in the juice. Cut the remaining slices into strips and soak each side briefly. Press them tightly against the sides, overlapping a little, with no gaps. Keep a slice for the top.
- 5
Spoon in the fruit and a little juice. Cover with the last slice of bread, soaked in juice, to close the pudding.
- 6
Fold over the cling film. Put a small plate on top, weigh it down with a tin, and chill overnight. Keep the leftover juice.
480 min - 7
Unwrap, put a serving plate over the basin and flip. Remove the basin and cling film, then spoon the reserved juice over any pale patches.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.