This traditional British preparation transforms sandwich bread and bright summer berries into a simple, sliceable dessert. Stale bread is best as it helps to soak up the fruit juice. Watch our how-to video.
- 1 (16-ounce) container strawberries, hulled and quartered (about 3 cups)
- 2 (6-ounce) containers raspberries (about 2 2/3 cups)
- 1 (6-ounce) container blackberries (about 1 1/3 cups)
- 1 (6-ounce) container blueberries (about 1 1/4 cups)
- 1/4 cup honey
- 1 loaf stale, sliced white sandwich bread (about 24 ounces), crusts removed and ends discarded
- 1/2 cup heavy cream
- 1 tablespoon confectioners’ sugar
Combine all berries and honey in a medium saucepan and bring to a boil. Reduce heat and simmer, stirring frequently, about 10 minutes or until fruit is soft and juicy. Remove from the heat and pour mixture into a strainer set over a large bowl to separate juice from berries. Let cool slightly.
Dip bread slices in berry juices and line a 2-quart bowl, piecing snugly together. Fill the bread-lined bowl with cooked berries and top with remaining bread slices dipped in juices. Pour any remaining juices over top of pudding in the bowl. Top with a piece of parchment paper and a circle of cardboard that fits inside the rim of the bowl. Top the cardboard with a heavy weight (small cast iron skillets or large cans work well); this process presses the mixture into a sliceable pudding. Refrigerate overnight or up to 2 days.
To serve, beat heavy cream on high speed in a large bowl until soft peaks form. Beat in confectioners' sugar. Keep chilled.
Remove the weight, cardboard and parchment paper from pudding. Gently run a rubber spatula along edges of pudding to separate from the bowl. Place a serving plate upside down over the bowl and invert the bowl to unmold. Slice and serve with whipped cream.
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