Mary Berry has shared a delicious summer pudding loaf recipe10:50, 10 Jul 2026Mary Berry has revealed a delightful recipe that will help cut down on food waste and impress any visitors during the warm summer months. The former Great British Bake Off judge featured this 'timeless' summer pudding on the BBC series Mary Berry Cooks, and in the programme's accompanying recipe book.‌While a traditional summer pudding can be somewhat challenging to prepare, Mary's recipe offers a more straightforward version of this beloved dessert. It's also incredibly simple to serve, and is tidier to slice than a conventional summer pudding.‌Although straightforward to follow, it requires preparation a day in advance, as it must be left to soak overnight.‌Mary Berry's Summer Pudding LoafIngredients (Serves 12)Butter, for greasing1.5kg of mixed summer berries (such as blueberries, redcurrants, blackcurrants, raspberries, blackberries and loganberries)400g of caster sugarOne large unsliced white tin loaf or use a loaf of thick-sliced white bread, ideally 2-3 days oldFor this recipe, you will need a 900g loaf tin or two 450g tins.‌MethodDouble-line the loaf tin or tins with clingfilm, and grease with butter. Then prepare the fruit by removing any leaves and stalks.Place any blueberries, redcurrants and blackcurrants in a pan with the sugar and 75ml of water and bring to the boil.Cook for approximately two to three minutes, until the berries have just softened and burst, but make sure you don't overcook. You don't need to cook the raspberries, blackberries or loganberries, unless you aren't using blueberries, redcurrants or blackcurrants.‌If only using raspberries, blackberries and loganberries, you will need to cook one of these in order for it to release its juices. Otherwise, just add these berries into the pan at the end of cooking.Remove the crusts from the bread, then slice the loaf lengthwise into medium-thick pieces so that you have long rather than square slices. Generously brush the side of the slices that will line the tin with fruit juice from the berry mixture.Place a slice of bread into the tin, juice side facing down. Trim it to fit if the slice is larger than the tin.‌Next, position a slice of bread along either side of the inside of the tin and cut slices to fit both ends, placing the juice-brushed side against the tin.Spoon some of the berry juice onto the base, ensuring all the bread is thoroughly soaked. Then gradually begin adding the fruit, making sure the bread continues to absorb the juices and begins turning red.Once the tin is packed with fruit, seal it with a layer of bread on top, ensuring there are no gaps. Spoon over a couple of tablespoonfuls of juice from the remaining berries to ensure the entire top turns red.Article continues belowRoughly half of the berries should remain, which can be served alongside each portion of the pudding.Cover the top of the tin with clingfilm and place a heavy weight, such as a tin of baked beans, on top of the loaf to compress the mixture. This ensures the mixture soaks into the bread while keeping it firm enough to slice.Refrigerate the loaf overnight. To serve, peel back the clingfilm, invert the loaf onto a plate and remove the remaining film. Slice and serve alongside the reserved berries and any leftover juice.