Australian sporting hero, Matthew Hayden, has put together some of his favourite summer recipes… this beautifully crafted summer pudding made with a Brumby’s White Sandwich loaf and packed with juicy summer fruits is sure to be a family favourite.


  • 7 slices of day-old Brumby's White Sandwich loaf
  • 300g Strawberries
  • 250g Blackberries
  • 100g Blackcurrants
  • 500g Raspberries
  • OR 1 1/4kg Mixed Berries and Currants of your choice
  • 175g Golden Caster Sugar



Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and three tablespoons water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for one minute, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring two to three times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.

Line a 1.25L basin with glad wrap; this will help you to turn out the pudding at the end. Overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread, then cut four pieces of bread in half, a little on an angle, to give two lopsided rectangles per piece. Cut another two slices into four triangles each and leave the final piece whole.

Dip the whole piece of bread into the juice for a few seconds just to coat. Push this into the bottom of the basin. Now dip the lopsided rectangular pieces one at a time and press around the basins sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.

Next, dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring glad wrap up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6hrs or overnight.

To serve, open out cling film then put a serving plate upside-down on top and flip over. Serve with leftover juice and any extra berries. Serves eight.

Prep time: 30min