Berry Summer Pudding


Got soft white bread? Berries? Good: you’re all set to make this dessert, which can brighten even the warmest summer night. The making of this dish takes almost no time, but the pudding has to be refrigerated at least 6 hours or overnight. So make it up in the morning, have some fun in the sun and it will be ready for after dinner. Serve with heavy cream or ice cream.


Preparation of Berry Summer Pudding:

Step 1. To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using

Step 2. Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.

Step 3. Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

Serves: 8 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • ¾ pounds mixed berries (about 6 cups)
  • ½ cup sugar, or to taste
  • 1 tablespoon freshly squeezed lemon juice, or to taste
  • Few drops of rosewater (optional)
  • 10 to 12 slices soft white bread, crusts removed
  • Heavy cream or ice cream, for serving


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