Elderflower, strawberry, blueberry and cherry summer pudding

Lifestyle Recipes Baking and desserts Elderflower, strawberry, blueberry and cherry summer pudding A nostalgic classic, beautifully elevated with a refreshing addition of elderflower Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 05 June 2026 3:14pm BST Related Topics Fruit recipes, Dessert recipes, Strawberry recipes, Blueberry recipes, Cherry recipes Save Comment speech bubble icon Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Boost the retro summer pudding with elderflower Credit: Haarala Hamilton and Valerie Berry Diana Henry Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 05 June 2026 3:14pm BST Raspberries and redcurrants aren’t in season until later in the summer, but I can never wait for them to make my first summer pudding. Elderflower cordial does vary in strength – I use Bottlegreen, which is quite intense. Requires a day’s chilling time Overview Prep time 20 mins Cook time 15 mins Serves 6 Ingredients 1kg mixture of hulled strawberries, blueberries and stoned cherries (prepared weight) 2 tbsp caster sugar 6 tbsp elderflower cordial 275g sliced white bread, crusts removed (prepared weight) Method Step Put 1kg mixture of strawberries (hulled and halved), blueberries and stoned cherries into a pan. Step Add 2 tbsp caster sugar and 3 tbsp of the elderflower cordial.  Step Set over a medium heat and cook for about 4 minutes, stirring every so often. The juices from the fruit will start to flow and the fruit will become soft. Step Set a sieve over a saucepan and tip the fruit and juice into it.  Step Transfer the fruit to a bowl to cool and put the saucepan of juice over a medium heat.  Step Bring to the boil then simmer the juice until reduced by about half. You should have a slightly syrupy mixture.  Step Add 2 tbsp of the elderflower cordial to this and let it cool. Step Cut out a circle from one slice of the 275g crustless white bread to fit in the base of a 1-litre pudding bowl.  Step Cut the rest of the bread slices into fingers about the width of a fish finger.  Step Briefly dip the circle of bread into the juice, lifting it out before it’s too soggy, and lay in the base of the pudding bowl.  Step Do the same with the bread fingers to line the sides. Where there are gaps, cut the bread to fit the space. Reserve any leftover juice. Step Add the remaining 1 tbsp elderflower cordial to the fruit.  Step Spoon the fruit into the pudding bowl and use dipped bread fingers to cover the fruit.  Step Put a saucer that will fit just inside the pudding basin on top and weigh it down with books or tins. Put in the fridge and leave for a day. Step Turn the pudding out by putting it on a plate and giving it a good shake.  Step Serve it with any remaining syrupy juices. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Related Topics Fruit recipes, Dessert recipes, Strawberry recipes, Blueberry recipes, Cherry recipes License this content You need to be a subscriber to join the conversation. Find out more here. Log In Subscribe Advertisement More Stories