Traditional Australian Summer Pudding
Capture the essence of summer with this Traditional Australian Summer Pudding, a no-bake dessert that’s as vibrant as it is delicious! Perfectly ripe mixed berries—think raspberries, strawberries, blueberries, and blackberries—are gently simmered with a touch of caster sugar and lemon juice, creating a luscious medley of sweet-tart flavors. This juice-soaked berry mixture is layered with slightly stale white bread (an ideal way to reduce food waste!) and chilled until set, resulting in a stunningly colorful and juicy dessert that’s both light and refreshing. Ready in just 20 minutes of prep and perfect after a sweltering Aussie summer day, this pudding is a feast for the eyes and the taste buds. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that's destined to become a family favorite.
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Recipe Information
Ingredients
- 900 g mixed summer berries (e.g., raspberries, strawberries, blueberries, blackberries)
- 150 g caster sugar
- 2 tbsp lemon juice
- 8 slices white bread, slightly stale (crusts removed)
Instructions
Rinse and gently pat dry all the berries. Hull the strawberries and cut them into halves or quarters if they are large.
In a medium saucepan, combine the mixed berries, caster sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring gently, until the berries release their juices and turn soft but still hold their shape.
Remove the saucepan from the heat and allow the mixture to cool slightly. Strain the fruit through a sieve, collecting the juice in a bowl. Reserve the fruit and juice separately.
Line a 1-liter (4-cup) pudding basin or a round bowl with plastic wrap, leaving plenty of overhang to cover the pudding later.
Trim the bread slices as needed to fit the base, sides, and top of the bowl. Dip each piece of bread briefly into the reserved berry juice, ensuring it is evenly soaked but not falling apart.
Arrange the soaked bread to line the base and sides of the prepared bowl, slightly overlapping the edges to seal any gaps.
Spoon the softened berries into the bread-lined bowl, packing them down gently and evenly. Reserve a few tablespoons of juice for finishing.
Cover the fruit with another layer of juice-soaked bread, trimming to fit and sealing any gaps.
Fold the excess plastic wrap over the top of the pudding to cover it completely. Place a small plate on top of the pudding to weigh it down, then refrigerate for at least 6 hours or overnight to allow the flavors to meld.
When ready to serve, unwrap the pudding and invert it onto a serving plate. Gently remove the plastic wrap.
Brush the pudding with the reserved berry juice to cover any pale spots and give it a vibrant finish. Slice and serve with whipped cream or vanilla ice cream, if desired.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 246.1 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1669 mg | 36% | |
*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.
