Ingredients for 4:

  • 1 punnet of strawberries
  • 1 punnet of raspberries
  • 1 punnet of blackberries
  • 1 punnet of blueberries
  • ½ punnet of blackcurrants
  • ½ punnet of redcurrants
  • 60g Tims Dairy Greek Style Natural Yogurt
  • 6 slices of white bread
  • 1 vanilla pod
  • 150g sugar
  • 30ml Pimm’s
  • 30ml water
  • 4 mini brandy snap baskets
  • 4 scoops of Tims Dairy Greek Style Yogurt sorbet


  • 200g Tims Dairy Greek  Style Natural Yogurt
  • 150g caster sugar
  • 200ml water
  • Juice of 1 lemon
  • 1 vanilla pod



You will need 4 individual pudding moulds.

Place nearly all the berries into a bowl keeping a few of each berry for garnish. Boil the sugar, water, Pimm’s and vanilla pod together until dissolved, then pour over the berries. Cover with cling film and leave to cool.

Once cool, drain ( keeping the liquid ) and remove the vanilla pod. Cut the bread out to fix your moulds then dip the bread in the liquid and line the moulds. Half fill each one with the berry mixture then place a spoonful of yogurt in the centre of each mould. Top with the remaining berry mixture and some remaining soaked bread.

Place in the fridge with something heavy on top and leave for two hours or more.


Bring the sugar, water, lemon juice and vanilla to the boil. Pour onto the yogurt then pass it through a seive and churn in an ice cream machine. Freeze for several hours.


Pass and reduce the remaining cooking liquid. Heat to reduce and once the liquid is able to coat the back of a spoon remove and cool.

To Serve:

Make a zig zag on each of your plates using the coulis. Carefully turn out your summer pudding. Place a brandy snap basket on each plate and put a scoop of the yogurt sorbet inside

Garnish with your remaining berries and enjoy!


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