Summer Pudding
Celebrate the sweetness of summertime with this vibrant and refreshing Summer Pudding recipe! A classic British dessert, this no-bake treat is a delightful medley of seasonal berries—think raspberries, strawberries, blackberries, and optional redcurrants—gently simmered with a touch of sugar to release their natural juices. Layered with juice-soaked slices of day-old white bread, the pudding is pressed and chilled to perfection, allowing the bread to absorb the luscious fruit flavors. With just 30 minutes of prep and no complex cooking required, this make-ahead dessert is perfect for entertaining. Serve it chilled, sliced into elegant wedges, and paired with whipped cream, clotted cream, or a scoop of vanilla ice cream for a truly irresistible summer dessert experience.
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Recipe Information
Ingredients
- 200 grams Raspberries
- 200 grams Strawberries
- 150 grams Blackberries
- 100 grams Redcurrants (optional)
- 100 grams Caster sugar
- 6 slices White bread (day-old, crusts removed)
- 2 tablespoons Water
Instructions
Gently rinse the raspberries, strawberries, blackberries, and redcurrants (if using). Hull the strawberries and cut them into halves or quarters, depending on their size.
Place all the berries into a medium saucepan with the caster sugar and 2 tablespoons of water. Heat over medium-low heat for 3-5 minutes, stirring gently, until the berries release their juices but still hold their shape. Remove from heat and let cool slightly.
Choose a medium-sized bowl or pudding basin to mold your pudding. Line the inside with a double layer of cling film, ensuring there is enough overhang to cover the top later.
Cut the bread slices into shapes (rectangles or triangles) that will fit the base, sides, and top of your bowl. Reserve a few slices for the top layer.
Dip each piece of bread into the fruit juices in the saucepan, then use them to line the base and sides of the prepared bowl. Push the bread firmly to ensure there are no gaps.
Spoon the fruit and some of the juices into the bread-lined bowl, filling it almost to the top. Reserve a little juice and a few berries for serving.
Cover the fruit with the remaining pieces of bread, dipping them in the juice first to create a sealed top layer.
Fold the overhanging cling film over the top to cover the bread. Place a small plate on top and weight it down with a can or heavy object to compress the pudding. Refrigerate for at least 6 hours, preferably overnight.
Before serving, unwrap the cling film and turn the pudding out onto a serving plate. Pour the reserved juice over the top if any spots of bread are dry.
Slice into wedges and serve with whipped cream, clotted cream, or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 125.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 698 mg | 15% | |
*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.
