Summer Pudding Recipe
Summer Pudding is a simple, old-fashioned dessert that only looks fancy. This recipe requires almost no cooking, uses plain white bread for the “crust” and is full to the brim with sweet summer berries.
Table of contents
Why you’ll love this recipe
At first glance this classic British dessert made with plain white bread and some berries might not sound especially exciting. But trust me—Summer Berry Pudding is far more than the sum of it’s ingredients.
I love how the unsweetened bread soaks up the bright, tangy berry juices. It’s simple, but the flavor is anything but. The result is fresh, vibrant and unexpectedly elegant.
But wait, there’s more!
There’s absolutely no baking required. Just a quick simmer for the berries, then let the pudding chill. The entire process for assembling the pudding takes just over 30 minutes. It’s an easy, refreshing treat for hot summer days
Ingredients
Ingredient Notes
- Berries – Use any soft summer berries that are available. Raspberries and currants are traditional, but you can use any berry that doesn’t need long cooking to soften. Other great options are blueberries, blackberries and even cherries. Some folks balk at strawberries, but I like them in the pudding.
- White Bread – Use a sturdy white sandwich bread with a tight crumb that can hold up to being soaked in the juice. Slightly stale bread is fine to use but I used bread straight out of the package. I don’t recommend sourdough bread because you want a more neutral flavor.
Equipment Notes
Berry Pudding is traditionally made in a “pudding basin” which is especially made for molded desserts. I used a 1 1/2 quart Pyrex bowl. You can also use an 8″ round cake pan or a loaf pan.
Process Photos
See the recipe card for detailed measurements and instructions.
- Line a 1 1/2 quart bowl with plastic wrap, leaving a few inches hanging over the sides.
- Bring the water, lemon juice and sugar to a simmer then add the berries.
- Simmer the berries for 2 minutes.
- Strain the berries, reserving the juice.
- Cut a large round from a slice of bread.
- Trim the crusts from the bread and cut the slices in half.
- Dip the round in the juice and set it into the bottom of the bowl.
- Dip the slices in the juice and set them into the bowl, overlapping so there are no gaps.
- Continue adding the bread until the entire bowl is covered.
- Pour the berries into the bowl.
- Cover the top of the berries entirely with dipped bread. Fold the plastic wrap over to cover the pudding.
- Place a plate over the pudding and weight it down. Refrigerate at least 8 hours or up to 2 days.
- Unwrap the top of the chilled pudding.
- Place a serving plate over the pudding then flip it.
- Remove the bowl.
- Peel back the plastic wrap.
- Lightly brush the pudding with the reserved berry syrup. Decorate the pudding with whipped cream and fresh berries if desired.
How to Serve Summer Pudding
Slice the pudding into large wedges and serve each portion on a dessert plate or in a shallow bowl.
My favorite way to serve Summer Berry Pudding is with a big dollop of lightly sweetened whipped cream and a drizzle of the berry juice. A few fresh berries look pretty on the plate.
Summer Pudding is also delicious served with a scoop of ice cream. Here are a few that would pair nicely with the berries: Vanilla Ice Cream, Buttermilk Ice Cream, Creme Fraiche Ice Cream and Cheesecake Ice Cream.
The berries also pair nicely with a pool of Vanilla Creme Anglaise.
Work Ahead & Storage
The assembled pudding can be held in the bowl in the refrigerator for 2-3 days.
Once the pudding is unmolded it will keep for a couple of days in the refrigerator. It may start to leak some juice after a day or two, especially if it’s been sliced.
More Berry Recipes
More British Recipes
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Summer Pudding Recipe
Ingredients
- 2 pounds mixed summer berries (see note)
- 6 oz granulated sugar (¾ cup, adjust to taste)
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
- 1 loaf White Sandwich Bread (sliced)
Instructions
Prepare the berries
- In a medium sauce pan combine 6 oz granulated sugar, 1 tablespoon fresh lemon juice and 2 tablespoons water.
- Cook over medium-low heat until the sugar melts and the syrup begins to simmer. Add 2 pounds mixed summer berries and cook for 2 minutes. Remove the pan from the heat. Taste the berries and adjust the sugar and lemon juice as needed.
- Drain the berries, reserving the juice.
Assembly
- Line a 1 ½ quart bowl with plastic wrap so that it covers the inside of the bowl and hangs over the sides.
- Cut a round of bread to fit the bottom of the bowl. Trim the crusts from the other bread slices and cut each slice in half.
- Dip the round piece of bread into the berry juice. Lay the round into the bottom of the bowl. Dip a piece of bread into the juice and place it longways into the bowl. Dip another bread slice into the juice and lay it overlapping the first piece. Continue until the entire bowl is lined with bread. Dump the drained berries into the bowl.
- Use bread pieces to cover the top of the berries completely. Tear bits of bread to work into spaces so the berries are completely incased. Save and refrigerate any juice that is left over. Fold the plastic wrap over the berries, place a small plate on top and set a can or another heavy-ish object to weight the pudding. Refrigerate at least 8 hours or up to 2 days.
- To serve, peel back the plastic wrap from the top of the pudding. Flip the pudding onto a serving plate and lift off the bowl. Peel away the plastic wrap. Brush the pudding lightly with the reserved berry juice. Serve with whipped cream, Creme Anglaise or Vanilla Ice Cream. Garnish with the extra sauce, fresh berries, and mint leaves if you'd like.
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