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40% would make again

Summer Pudding

Tasty Team

Total Time

6 hr 30 min

6 hr 30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

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

Powered by
    Calories 426
    Fat 6g
    Carbs 83g
    Fiber 7g
    Sugar 33g
    Protein 10g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Trim the crusts off the bread. Cut the bread in half down the middle.
  4. Line a 2-quart bowl with enough plastic wrap to hang over the edges at least 4 inches (10 cm) all around.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Top the pudding with the whipped cream, more berries, and fresh mint leaves. Slice and serve.
  10. Enjoy!

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