Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe - the ultimate summer pudding

Dominic Hirst, chef tutor at the Cooking School, Dean Clough
Dominic Hirst, chef tutor at the Cooking School, Dean Clough
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This summer pudding has a very special local ingredient in the form of Leventhorpe

Sparkling Wine. You could use another sparkling wine, but we are all about buying local, so support this fantastic local vineyard in Leeds. Summer Pudding is a great desert for the warmer months and will keep for a few days in the fridge if you want to make it ahead. Serve it with thick clotted cream or ice cream and sprinkle with some berries to decorate.


400g mixed fresh berries

Juice of 1⁄2 orange

100ml Leventhorpe Sparkling wine

2 rounded dessertspoons caster sugar

2 mint leaves - shredded

5 slices thin sliced white bread – crusts removed


- frying pan

- spatula

- bowl

- sharp knife

- chopping board

- 3 x 125ml pudding moulds – lined with clingfilm

- tablespoon

How to make it

1. Heat the frying pan. Add the orange juice, Champagne or Cava, and bring to the boil.

Add the sugar and mixed berries and re-boil for a minute.

2. Pour the mixture into a mixing bowl and stir in the shredded mint. Set aside.

3. Cut each slice of bread into 4 and carefully dip into the berry juices and line each pudding mould.

4. Fill each lined mould with berries and place a piece of bread on top. Cover each with the overlap of clingfilm, twist and then chill in the refrigerator.

5. To serve, untwist the clingfilm, invert the puddings and carefully peel it away.