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Summer Pudding Loaf Recipe – Perfect Dessert for Summer Parties

Summer Pudding Loaf Recipe – Perfect Dessert for Summer Parties


Summer pudding loaf
Summer pudding loaf

Summer is the perfect season for enjoying fruity desserts, and a summer pudding loaf is a perfect example. This delicious dessert is a twist on the classic British summer pudding, which typically involves stewed fruits and bread soaked in fruit juices. This version is a bit more decadent, using a sponge cake base and a mix of fresh berries and cream. It’s easy to make and perfect for summer parties and gatherings.


For the sponge base:

4 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1/2 cup milk
1 tbsp vanilla extract

For the fruit filling:

3 cups mixed berries (strawberries, blueberries, raspberries)
1/2 cup sugar
1/4 cup orange juice
1 tbsp cornstarch
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract


Step 1: Make the Sponge

Preheat the oven to 350°F (180°C). Grease a loaf pan and line with parchment paper.

In a large bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. Sift in the flour and baking powder and gently fold until just combined. Stir in the milk and vanilla extract.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the sponge to cool completely before assembling the pudding.

Step 2: Make the Fruit Filling

In a medium saucepan, combine the mixed berries, sugar, and orange juice. Bring to a boil over medium heat, stirring occasionally.

Reduce the heat and simmer for 10 minutes, or until the berries are soft and the mixture has thickened.

In a small bowl, whisk together the cornstarch and a few tablespoons of water to make a slurry. Add the slurry to the berry mixture and stir well. Cook for another 2-3 minutes, or until the mixture has thickened to a jam-like consistency. Remove from heat and allow to cool completely.

Step 3: Assemble the Pudding

Using a serrated knife, carefully cut the cooled sponge into thick slices. Line the bottom and sides of the loaf pan with the sponge slices, trimming as necessary to fit.

Pour the cooled berry mixture into the loaf pan, filling it about two-thirds of the way up. Spread the mixture evenly with a spatula.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream on top of the berry mixture, filling the rest of the pan.

Cover the pan with plastic wrap and refrigerate for at least 2 hours, or overnight.


Summer pudding loaf is a perfect dessert for summer parties and gatherings. This easy recipe will impress your guests with its fruity flavors and creamy texture. Follow these simple steps and enjoy a delicious dessert that will surely satisfy your sweet cravings this summer!

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