Waste-free summer pudding

  • Prep time 10 mins
  • Cook time 5 mins
  • Serves 5+
Summer pudding


  • 6 slices stale bread
  • 500g mixed summer fruits (e.g. raspberries, redcurrants, strawberries, blackberries, etc.)
  • 50g honey
  • ½ lemon, juiced
  • Clotted cream, to serve

Recipe developed by eco-chef Tom Hunt

This is an all-time summer favourite of mine and so quick to make. I like to use up whatever fruits I have available, so go for berries in summer and move onto apricots or peaches as the summer draws to a close. This pud is best made the day before you want to eat it, so the bread has time to soak up the juices and set. You need to create a good seal, so I always remove the crusts from the bread, but don’t throw them away as you can turn them through the berries, which has the added benefit of bulking out the filling. You’ll need a one-litre pudding basin for this recipe.


  1. Cut the crusts from the bread into small cubes.
  2. Place the berries, bread crusts, lemon juice, 50ml water and honey into a small pan.
  3. Bring to a boil, reduce the heat and simmer for two minutes.
  4. Lay one slice of bread in the base of a one-litre pudding basin and four more slices up the sides, overlapping them.
  5. Make sure you press the joins firmly together, to seal – you can use a dab of water if you like.
  6. Fill the basin with the fruits, cover with the final slice of bread and seal it against the walls of bread.
  7. Place a small plate and heavy weight on top and refrigerate overnight.
  8. When ready to serve, carefully turn the pudding out on to a plate and serve with plenty of cream.