Summer pudding pie
Serves: 8-10
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Summer pudding pie
A warm-weather dessert that delivers all the fruity flavour of the classic British summer pud, but with the added delight of crisp, buttery pastry. It’s the perfect alfresco pud served with some booze-laden cream on the side
Serves: 8-10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
443Kcal
Fat
27gr
Saturates
17gr
Carbs
43gr
Sugars
21gr
Fibre
3gr
Protein
4gr
Salt
0gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g plain flour
- 125g cold unsalted butter, cubed
- 50g icing sugar, plus extra to dust
- zest of 1½ lemons (reserve the other half for the filling)
- 1 medium egg yolk, plus 1 extra egg, beaten, to glaze
- 2 tbsp demerara sugar
For the filling
- 600g mixed summer fruits (we used strawberries, raspberries, blackberries and pitted cherries)
- zest of ½ lemon
- 1½ tbsp cornflour
- 1 tbsp caster sugar
- 2 tbsp strawberry jam
To serve
- 200ml double cream
- 1 tbsp icing sugar
- 1 tbsp Chambord, or other berry liqueur
Step by step
Get ahead
Make the pastry up to 2 days ahead (or freeze). The pie can be baked several hours ahead. Leftovers keep in the fridge for a couple of days.
- For the pastry, put the flour and butter in a food processor and blitz until it resembles fine breadcrumbs. Add the icing sugar and lemon zest and blitz to combine, before adding the egg yolk and 2 tablespoons of cold water. Blitz until the mixture comes together. Press together into a disc, wrap and chill for around an hour.
- For the filling, halve any larger strawberries, then gently mix all of the fruit together with the lemon zest, cornflour and caster sugar in a bowl.
- Preheat the oven to 190°C, fan 170°C, gas 5 and line a baking sheet with baking paper or a reusable liner. Remove the pastry from the fridge and dust your worksurface with a little extra icing sugar. Roll the pastry out to a large circle, about 35cm in diameter. Transfer to the baking sheet then spread the base with the strawberry jam, leaving a 5cm border around the edge. Cover the base with the fruit, keeping within the border. Carefully fold the edges up and over the fruit, overlapping and pinching the pastry into pleats as you fold it. Brush the beaten egg all over the exposed pastry and sprinkle the pastry edges with the demerara sugar. Bake for 40-45 minutes, or until the pastry is golden and the filling jammy. Remove from the oven and leave to cool slightly before serving.
- To serve, whisk the cream, icing sugar and Chambord together until it reaches soft peaks. Serve the pie in slices with a dollop of the cream or with a scoop of ice cream if you prefer.
