Wimbledon Summer Pudding Recipe

So this is what happens when a classic summer pudding goes out in a fancy hat. This Wimbledon summer pudding takes strawberries, Pimm’s, ginger beer and sticky vanilla syrup—then packs it all into jam-soaked white bread. It’s chilled, boozy, nostalgic. Also? Surprisingly easy to make ahead if you’re hosting, which is… kinda the whole point.

Ingredients Needed

For the Filling:

• 400g golden caster sugar
• 150ml Pimm’s
• 150ml ginger beer
• 1 vanilla pod
• 1 cucumber
• 1kg ripe strawberries
• ½ bunch mint (15g)

For Assembling:

• 11 slices white bread, 1cm thick, crusts removed
• Clotted cream, to serve
• Extra sugar & mint, for mint sugar
• Clingfilm
• Heavy plate or weight

How To Make Wimbledon Summer Pudding

1. Make the Caramel Base: Put 200g sugar in a pan, let it melt into a deep golden caramel—don’t stir, just swirl. Pour in the Pimm’s and ginger beer—yeah, it might seize, just keep stirring and it’ll come back. Toss in the vanilla pod + seeds. Let it bubble 5 mins, then turn off heat.
2. Prep the Fruit: Peel the cucumber with a speed-peeler, remove seeds, slice thin. Toss with 100g sugar. Hull and halve the strawberries, mix in. Chop half the mint and stir it through the warm caramel with the fruit. Set aside.
3. Build the Pudding: Line a 2L bowl with clingfilm (leave lots hanging over). Dip one side of each bread slice in the fruity syrup. Use those to line the bowl—jammy side facing out. Slightly overlap. Save some slices for the top.
4. Fill and Seal: Use a slotted spoon to scoop in the fruit (leave juices behind for later). Use more dipped bread to seal the top. Wrap tight with clingfilm. Add a plate and something heavy. Chill for 8 hours min (or up to 2 days).
5. Make Mint Sugar: Pound leftover mint in a pestle and mortar, add 100g sugar, bash it up into a green fluffy mix. Spread it on a tray and let it dry. Store leftovers in a jar.
6. To Finish: Warm and reduce reserved juices until sticky. Flip the pudding out of its mould. Drizzle over that jammy syrup. Serve with clotted cream and a pinch of mint sugar.

Why I Love This Recipe

We made this last year on a brutally hot Sunday. My mate Emily brought Pimm’s, I brought a loaf of white bread and way too many strawberries. It came together like a science experiment but tasted like sunshine and tennis. Cold, messy, sweet, a little boozy—basically, summer in a bowl.

Recipe Tips

• Don’t stir the sugar while melting—swirl the pan gently instead.
• Slightly stale bread works better than super soft. Holds shape.
• Make sure to leave enough clingfilm overhang—helps with flipping.
• Use a really tight pack of bread around the sides so nothing leaks.
• You can add raspberries or redcurrants if you’ve got them knocking about.
• Don’t skip the mint sugar. Sounds extra, but… it hits.
• This is better the next day. Trust.

How To Store Wimbledon Summer Pudding

• At Room Temperature: Serve immediately once unmoulded.
• In the Fridge: Keep chilled, covered. Best within 48 hrs.
• In the Freezer: Don’t bother. The bread texture gets weird.
• Reheating: Nope. Serve cold only.

Nutrition Facts (per serving)

• Calories: ~320 kcal
• Carbs: 54g
• Protein: 4g
• Fat: 8g
• Sugar: 42g
• Fibre: 3g
• Sodium: Low

Let’s Answer a Few Questions!

• Q: Can I make it non-alcoholic?
  A: Yep. Swap the Pimm’s for red grape juice and use extra ginger beer or apple juice.
• Q: What if my bread falls apart when dipping?
  A: Use day-old bread, and don’t soak it too long—just a light dip does the trick.
• Q: Can I use wholemeal bread?
  A: You can… but it changes the flavour and feel. Stick with white if you want that traditional pudding texture.