Summer Pudding
Summer Pudding is a no-bake British dessert built from sliced bread pressed into a bowl and filled with a mixture of cooked seasonal berries, then chilled overnight so the bread absorbs the deep red fruit juices. It unmolds cleanly and serves well with cream or crème fraîche. Prep takes about 20 minutes, with overnight chilling required.
Equipment
- 1 Mixing Bowl
- 1 Saucepan
- 1 Sieve
- 1 Pudding basin or bowl
- 1 Plastic wrap
Ingredients
- 4 cups mixed fresh berries such as raspberries, strawberries, blueberries, and blackberries
- 1 cup granulated sugar
- 1 loaf white bread preferably a day old, crusts removed
Instructions
- In a saucepan over low heat, combine 3 cups of the berries with sugar. Stir gently until sugar dissolves, and the berries release their juices, about 5 minutes. Do not let it boil.
- Using a sieve set over a bowl, strain the berry mixture, reserving the juice.
- Line a 1.5-quart pudding basin or bowl with plastic wrap, leaving enough overhang to cover the top later.
- Cut the slices of bread into rectangles and triangles, and dip them briefly into the reserved berry juice.
- Line the base and sides of the pudding basin with juice-dipped bread, ensuring there are no gaps.
- Spoon the whole berries into the basin and cover with more juice-dipped bread, sealing the top completely.
- Fold over the plastic wrap and cover with a small plate, followed by a weight to compress the pudding.
- Refrigerate the pudding for at least 24 hours, allowing the flavors to meld.
Notes
Lori’s Tips
- For a twist of flavor, consider adding a splash of cassis or cherry liqueur to the berry syrup.
- If fresh berries aren't available, frozen berries work just as fine.
Nutrition
Calories: 487kcalCarbohydrates: 102gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 542mgPotassium: 189mgFiber: 5gSugar: 48gVitamin A: 49IUVitamin C: 3mgCalcium: 248mgIron: 4mg
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