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Cherry summer pudding

I used Picota cherries for this pudding, but already pitted cherries can be bought frozen, or use any other cherry. This pudding is also a great method for using up stale white sandwich bread. If you swap butter for margarine or coconut butter, it's also vegan.
Course: Dessert, Pudding, Summer pudding
Cuisine: British
Keyword: Cherries, Cherry pudding, Fruit Desserts, Picota cherries, Stale bread, Summer pudding


  • A pudding bowl, size 36 or any small deep bowl approximately 16cm across


  • 350 g cherries, pitted
  • 100 g caster sugar
  • 1 tsp vanilla paste
  • 50 g butter, room temperature
  • 5 to 8 slices stale white Mother's Pride style bread, crusts cut off


  • Put the fruit and sugar into a medium sized heavy bottomed saucepan and simmer over a low to medium heat for 10 minutes until all the sugar is dissolved. Remove from the heat and let cool.
  • Grease the pudding bowl.
  • Drain off the juice into a shallow bowl.
  • Dip each slice of bread in the fruit juice and line the sides and base of the pudding basin with the slices, slightly overlapping.
  • Spoon the fruit into the bread-lined basin then add more slices to cover the top.
  • Place a saucer that fits inside the rim on top, add a weight such as a tin of beans, and place inside the fridge for a couple of hours.
  • To serve, either dip the bottom of the bowl briefly into hot water or use a palette knife to looses the sides. Flip it over onto the serving plate. Serve with cream or icecream.