Michael’s summer pudding recipe

July 24, 2025 | The Victoria | 2 minute read

The taste of summer encompassed in the most delicious dessert – The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for summer fruit pudding. Enjoy! 

Michael’s summer fruit pudding recipe at The Victoria, Holkham

Summer fruit pudding with clotted cream (serves 6)

Ingredients

1 punnet of strawberries (cut into quarters)
1 punnet of blueberries
2 punnet of raspberries
½ punnet of redcurrants (optional)
½ punnet of blackcurrants (optional)
1 dsp stem ginger purée
2 dsp caster sugar
75ml port
75ml white or rosé wine
1 loaf medium sliced white bread, crusts removed and each slice cut into 3 batons
5 leaves gelatine (softened in water)

Method

In a thick bottom pan add all the fruit except half the strawberries.

Add the port, wine, sugar and ginger.

Heat until the fruit is soft, remove from the heat and stir in the softened gelatine until it is dissolved.

Add the remainder of the strawberries and allow to cool.

Meanwhile, line individual moulds (such as ramekins) or a larger bowl with clingfilm.

Dip each slice of bread into the fruit mixture and carefully line the bowl, leaving the ends sticking up above the bowl. Repeat until the bowl is covered.

Spoon the fruit mixture into the bread-lined bowl, then fold over the extended slices of bread to cover the surface.

Gently press down, cover with a plate and a weight and leave for at least six hours (preferably overnight).

To serve, gently turn out the pudding onto a plate, cut into slices and top it off some of the leftover fruit compote and a quenelle of clotted cream or ice cream.