Very summery summer pudding


Pimm’s and mint upgrade this traditional pudding of bread soaked in a fruity, sweet syrup. Use frozen berries if you can’t find fresh.

Equipment: You will need a 2 litre pudding basin


  • 500g/1lb 2oz strawberries, hulled and quartered
  • 500g/1lb 2oz raspberries
  • 175g/6oz caster sugar
  • 250ml/9fl oz Pimm’s
  • 1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally
  • 1 tbsp finely chopped fresh mint

For the syrup

To serve