Easy Summer Pudding
Dive into the vibrant flavors of summer with this Easy Summer Pudding—a no-bake dessert that’s as stunning as it is simple to make! Packed with the juicy goodness of mixed berries like strawberries, raspberries, blueberries, and blackberries, this fruity classic requires minimal effort and just a handful of ingredients. Sweetened with a touch of caster sugar and enhanced with hints of zesty lemon juice and vanilla, the berries are layered with soft, crustless white bread to soak up all the luscious juices. With only 20 minutes of prep and a chilled overnight rest, this make-ahead dessert is perfect for outdoor gatherings or light, refreshing treats on warm days. Serve it with a drizzle of extra berry juice, fresh berries, or a dollop of whipped cream for a show-stopping finale your guests will love.
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Recipe Information
Ingredients
- 700 grams Mixed berries (strawberries, raspberries, blueberries, blackberries)
- 100 grams Caster sugar
- 8 slices White bread (crusts removed)
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- Nonstick cooking spray or oil for greasing
Instructions
Lightly grease a 1-liter (4-cup) pudding basin or a medium-sized bowl with nonstick cooking spray or oil.
Place the mixed berries, caster sugar, and lemon juice in a medium saucepan over medium heat. Cook for 3-5 minutes, stirring occasionally, until the berries begin to soften and release their juices. Stir in the vanilla extract and remove from heat. Let the mixture cool slightly.
Line the sides and base of the greased pudding basin with slices of bread, cutting them to fit snugly and cover any gaps effectively. Reserve some bread to top the pudding.
Using a slotted spoon, transfer the softened berries into the bread-lined basin, pressing them down gently with the back of the spoon. Pour about half of the berry juice over the fruit to soak the bread.
Cover the top of the fruit with the remaining slices of bread, ensuring the entire surface is covered.
Place a small plate on top of the bread and weigh it down with a heavy can or jar to compress the pudding. Refrigerate for at least 6 hours or overnight for the flavors to meld and the pudding to set.
Before serving, invert the basin onto a serving plate and carefully remove the pudding. Drizzle any remaining berry juice over the top to enhance the flavor and appearance. Slice and serve immediately. Optional: garnish with fresh berries or whipped cream.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 162.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
