The addition of cherries to a summer pudding is a natural one to us as they are both at their peak in summer. The cherries, in fact, add a great richness to the puddingsome may find it even better than the original.

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10–15 slices day-old white breadcrusts removed
500g large cherries
200g raspberries
200g blackberries
200g redcurrants
200g loganberries
500ml (2 cups) water
220g (1 cup) caster sugar
Clotted cream for serving

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Line a 1-litre pudding bowl with day-old sliced white bread. Pit cherries and wash berries and currants. Bring water and sugar to the boil.

Plunge the cherries into the boiling syrup, allow to heat through for 1 minute and then drain immediately, reserving the liquid. Repeat with berries and currants.

Allow fruit to cool, then place in the bread-lined bowl. Add enough cooking liquid to cover and seal with more bread.

Place a small plate onto the top of the pudding and put a heavy weight on it. Refrigerate overnight.

To serve, remove pudding from bowl by placing a plate over the top of the bowl, turning it upside down and shaking gently.

Serve with clotted cream.