English Summer Pudding
Celebrate summer's bounty with this classic *English Summer Pudding*, a no-bake dessert that beautifully showcases the vibrant flavors of fresh berries. Made with a medley of strawberries, raspberries, blackberries, and redcurrants, this traditional British treat is infused with natural sweetness and vivid berry juices. Tender slices of white bread form the base and sides, soaking up every last bit of the luscious fruit filling, creating a perfectly moist, jewel-toned centerpiece. With just a handful of ingredients and an overnight chill in the fridge, this pudding is remarkably easy to prepare yet undeniably stunning when served. Perfect for warm-weather gatherings, it pairs wonderfully with a dollop of whipped cream or a drizzle of custard. Whether you're hosting a summer soirée or looking for a light and refreshing dessert, this fruit-filled delight is sure to steal the spotlight.
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Recipe Information
Ingredients
- 700 g Mixed summer berries (e.g., strawberries, raspberries, blackberries, and redcurrants)
- 150 g Granulated sugar
- 8 slices White bread, crusts removed
- 10 g Unsalted butter (for greasing)
Instructions
Wash the mixed berries thoroughly and trim any leafy tops from the strawberries. Pat them dry with a clean kitchen towel.
In a medium saucepan, combine the mixed berries and granulated sugar. Cook over medium heat for 4-5 minutes, stirring gently, until the sugar dissolves and the berries release their juices. Remove from heat and allow to cool slightly.
Lightly butter the sides of a 1-liter pudding basin or deep bowl.
Cut one slice of bread into a circle to fit the base of the pudding basin. Cut the remaining slices into rectangles to line the sides of the bowl, ensuring there are no gaps.
Pour half of the cooked berry mixture into the bread-lined basin and spread it out evenly.
Add a second layer of bread slices on top of the berry mixture, cutting them to fit as necessary. Then pour the remaining berry mixture on top, spreading it evenly again.
Finish with a final layer of bread to seal the pudding. Cover the top with cling film, place a small plate or saucer over it, and weigh it down with something heavy, such as a can of food.
Refrigerate the pudding for at least 6-8 hours, or overnight, to allow the bread to absorb the berry juices.
To serve, run a knife around the edges of the bowl to loosen the pudding. Invert it onto a serving dish and gently tap the bottom of the bowl to release the pudding.
Slice and serve with a dollop of whipped cream or a drizzle of custard, if desired.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 49.5 g | 177% | |
| Total Sugars | 229.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1362 mg | 29% | |
*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.
