Summer berry pudding cups

Let’s make it.

1. Wash berries and place in a saucepan with sugar and water. Simmer gently five minutes until juicy; follow package cooking instructions if using frozen berries instead.
2. Line four small cups with food-safe wrap. Cut bread to line bases and sides without gaps, reserving lids.
3. Spoon berries and most juice into bread-lined cups, add bread lids and drizzle with remaining juice. Fold wrap over and lightly weigh down.
4. Cool promptly and refrigerate at least six hours. Unmold and remove all wrap before serving.

Allergen notes

Wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.