Michael’s Marvellous Recipe – Summer Pudding

June 23, 2026 | The Victoria | 2 minute read

One of our favourite, most quintessential summer desserts this month, making the best use of summer’s bounty of berries. It features on our summer menu and Michael is delighted to share his recipe so that you can try it at home.

Summer Berry Pudding

Serves 4-6, suitable for vegetarians.

Ingredients

• 500g frozen mixed berries
• 1 punnet each of strawberries, raspberries, blueberries and blackberries
• 1 dessert spoon blitzed stem ginger
• 60ml port
• 75ml white wine
• 140g caster sugar
• 1 loaf sliced (cheap) white bread
• Clotted cream (to serve)

Method

Put the frozen fruit and half of the fresh berries with the port, wine, sugar and ginger in a pan.

Bring to a simmer then remove from the heat.

Depending on the size of the strawberries,  cut them into quarters or eighths and add them with the remaining fresh berries to the mix. Allow to cool fro 10 minutes.

Cut the crusts from the bread then cut the slices in half lengthwise.

Using gloves, dip the bread into the cooled liquid and use to line individual pudding moulds/pots, pressing down as you go.

Continue to fill the pots with layers of fruit and soaked bread until all pots are full.

Place parchment paper on the top of the pots, put a weighted tray on the top and place int he fridge overnight.

Plate up, add a dollop of clotted cream and enjoy!