Summer Pudding
featured in Melt In Your Mouth Pudding Recipes
Fresh berries like strawberries, raspberries, and blueberries are layered with slices of soft bread, then left to soak overnight in the fridge. The bread absorbs the fruit juices, resulting in a beautifully colorful and deliciously juicy dessert. Top it off with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate summer treat!
Tasty Team
41% would make again
Total Time
6 hr 30 min
6 hr 30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Inspired by bbcgoodfood.com
Total Time
6 hr 30 min
6 hr 30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Ingredients
for 8 servings
- 2 cups raspberry (250 g), plus more for garnish
- 2 cups blackberry (300 g), plus more for garnish
- 2 cups blueberry (400 g), plus more for garnish
- 1 cup sugar (200 g)
- 20 white breads
- 2 cups whipped cream (100 g), lightly sweetened
- fresh mint, for garnish
Nutrition Info
- Calories 426
- Fat 6g
- Carbs 83g
- Fiber 7g
- Sugar 33g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Add the raspberries, blackberries, blueberries, and sugar to a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the berries have softened but are still mostly intact and the sugar just dissolves. Remove the pan from the heat.
- Strain the berries through a fine-mesh sieve set over a liquid measuring cup. Add water as needed so you have 1½ cups (360 ml) of liquid total. Pour the liquid into a shallow dish. Reserve the fruit and the liquid.
- Trim the crusts off the bread. Cut the bread in half down the middle.
- Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
- Dip a half slice of bread at a time in the reserved berry juice, then line the sides of the wrapped bowl, overlapping slightly. Some slices can hang over the side of the bowl. Line the center of the bowl once the sides are covered.
- Spoon the reserved berries into the center of the lined bowl. Fold the bread over the berries, then dip the remaining bread in the berry juice and cover the center, overlapping slightly. Pour any remaining juice over the pudding.
- Cover the pudding with the plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
- When ready to serve, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
- Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Inspired by bbcgoodfood.com