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Blueberry summer pudding

Blueberry summer pudding with fresh mixed berries on top.

Makes 6 servings


  • 600g frozen blueberries
  • ½ cup white sugar
  • 2 tablespoons lemon juice
  • 12–18 slices of white bread
  • whipped cream and fresh berries, to serve


  1. In a saucepan, bring the blueberries, sugar, and lemon juice to the boil, stirring frequently. Simmer for 5 minutes. Let cool and refrigerate until the mixture has cooled, about 1 hour.
  2. Line six ½ cup ramekins with lightly oiled plastic wrap.
  3. Use a biscuit cutter to cut 18 discs of bread that will fit into your ramekins.
  4. Spread 1 tablespoon of the blueberry juice into the ramekin. Cover with a disc of bread. Repeat with sauce then bread to make additional layers. You can add fresh blueberries to each layer. Keep remaining sauce for serving.
  5. Fold the plastic wrap over the pudding to cover. Place the ramekins on a baking dish and put a small can or another ramekin filled with dried beans on each pudding to weigh them down.
  6. Refrigerate for 4 hours or overnight. Unmould and remove the plastic wrap. Invert onto plates and top with whipped cream. Garnish with the remaining blueberry sauce and fresh berries.

Recipe by Ricardo Cuisine. Photo by Monkey Business Images.