easiest way to make homemade Vegan summer pudding

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegan summer pudding. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan summer pudding is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegan summer pudding is something that I’ve loved my entire life.

Table of Contents


  • Melted soy margarine, to grease
  • 500g (4 cups) raspberries, washed
  • 1 x 250g punnet strawberries, washed, hulled
  • 150g (1 cup) blueberries, washed
  • 170g (3/4 cup) organic raw sugar
  • 2 tablespoons fresh lemon juice
  • 10 thick slices day-old homemade white bread, crusts removed
  • Vanilla soy ice-cream or vanilla soy yoghurt, to serve


  • Step 1
    Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease. Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
  • Step 2
    Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat. Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape. Remove from heat and set aside.
  • Step 3
    Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly. Use your hands to gently press the bread together to seal. Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
  • Step 4
    Reserve 160ml (2/3 cup) of the berry mixture. Pour the remaining berry mixture into the pudding basin. and cover with remaining bread slices. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place pudding in the fridge for 8 hours or until set.
  • Step 5
    Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that’s still white. Cut pudding into wedges and serve with soy ice-cream or yoghurt.

So that’s going to wrap it up for this exceptional food Vegan summer pudding recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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