Soreen Summer Pudding Recipe

The sun doesn’t have to be shining to enjoy this pud.


Serves 6


1 x Soreen Cinnamon and Raisin Loaf

500g mixed summer berries- a mixture of

Strawberries, raspberries, blueberries, blackberries, blackcurrants and redcurrants

100g Caster sugar

Scoops of vanilla ice cream

A little fruit jam


Plop the berries and the sugar in a small saucepan, simmer gently for about 5 mins, till the juices start flowing but the fruit still holds its shape

Slice the Soreen in chunky slices, spread a little jam on one side of each slice, and jam side down line the dish with the Soreen. The jam acts like a glue to hold the pudding in place

Sieve the berries, put the juices to one side, and put the sieved berries on top of the Soreen, put a layer of Soreen on top of them to form a lid

Put into the fridge for a couple of hours to set

Then, when you can wait no more and you’re ready to tuck in, heat the pudding in a microwave for 2/3 mins or a moderate oven for 10 mins

Meanwhile heat through the juices

Carefully tip it out onto a fancy plate and serve the pudding with the juices pored over the pudding

Finally, put a decent sized portion into a dish and serve with ice cream. Open wide… nom nom nom.